Ypu are not allergic to Sulphites
March, 2016 Filed in: Wine making
If we had a dollar for everyone that came into the store and told us they were allergic to sulphites, well…. We came across this article from Tim Vandergrift that we thought explained the whole sulphite, headaches and allergies topic. Some of you may remember Tim as the technical guru with Winexpert years ago, but he has reinvented himself with a US distributor/retailer of wine kits. Tim gave us permission to use this article. It was produced for an American audience, so pardon the “spelling”.
You Are Not Allergic to Sulfite
Posted by Tim Vandergrift on January 25, 2016
One of the things I hear frequently from people who find out I’m a technical guy for winemaking is, “I’m allergic to the sulfite in wine. What can I do?” My heart sinks when I hear this. Sulfite allergy is such an all-pervasive myth that it seems like an endless tide of misinformation to stand against, and even some of the people who should know better (like wine educators and salesfolk) sometimes give the impression that there’s some validity to the idea that sulfite is in some way contributory to allergic responses or headaches from wine.
Because they don't. They literally can't.
A few quick facts about sulfite before we address the allergy issue.
Sulfite, a stable salt of elemental sulfur cannot provoke this immune response–it just does not work this way.
The class of drugs known as ‘Sulfa’ (actual name, ‘Sulfonamides’) don’t contain any sulfur in any form. The two aren’t chemically related. It’s like claiming to be allergic to pencils because you are also allergic to penicillin.
What about asthma? Sulfites trigger asthma.
Lots of things trigger asthma that are not allergens. When very high concentrations of sulfite dust or the vapor from a liquid solution comes in contact with mucous membranes (like the alveoli in your lungs) the moisture in them combines to make sulfuric acid. That makes everyone’s lungs cramp, not just asthmatics, but it’s not an allergy.
I’m allergic to sulfite. You’re not an allergist!
No, I’m not. But you’re not allergic to sulfite either. You may be very sensitive to it (as I am–surprise!) but that’s a very different thing.
I’m not a doctor/allergist/scientist, just a wine-guy. I wouldn’t possibly comment on this issue without a major backstop. My source is Dr. Janice Joneja, a pretty darn smart person and a renowned expert on allergies. She’s far more adamant about the allergic potential of sulfite in winemaking than I’ll ever be (in addition, she’s extremely patient and generous with her time towards geeky wine tech guys–thanks Dr. J.)
So, what does cause people’s problems with wine?
Shunting aside the obvious (drinking too much wine) the biggest contributor to negative response to wine consumption is bio-amines. Plants produce these as natural defenses against predators, and they work. In humans they provoke immune response, and are the reason why people take antihistamines.
Fully ripened grapes don’t contain massive amounts of bioamines, and the yeast that causes the fermentation process doesn’t add significant quantities of them either. The bioamines in wine generally come from a secondary fermentation treatment known as ‘malolactic fermentation‘, or MLF. MLF is caused when a bacteria (typically a cultured one added to commercial wines) consumes the malic acid in the must and converts it into lactic acid. This can be desirable for two reasons: first, malic acid is pretty harsh, tasting like green apples, while lactic acid is softer and easier on the palate.
Second, a by-product of MLF is the compound diacetyl, which lends a buttery or melted butter aroma to the wine. This is so strong that commercially synthesized diacetyl is the flavor ingredient used in microwave popcorn (which is why they call it ‘buttery’ rather than ‘buttered’). MLF is normally executed on red wines, some Chardonnays and very few other whites.
Unfortunately the bacteria also produces large amounts of bioamines, and these are probably the source for most people’s allergic response to wine–since only a few white wines get it, it’s the source of the ‘red wine headache’ trope–which is particularly amusing since white wines usually contain higher levels of sulfite than reds, yet it’s reds that get blamed, because of the bioamines.
You Are Not Allergic to Sulfite
Posted by Tim Vandergrift on January 25, 2016
One of the things I hear frequently from people who find out I’m a technical guy for winemaking is, “I’m allergic to the sulfite in wine. What can I do?” My heart sinks when I hear this. Sulfite allergy is such an all-pervasive myth that it seems like an endless tide of misinformation to stand against, and even some of the people who should know better (like wine educators and salesfolk) sometimes give the impression that there’s some validity to the idea that sulfite is in some way contributory to allergic responses or headaches from wine.
Because they don't. They literally can't.
A few quick facts about sulfite before we address the allergy issue.
- What is Sulfite?
- Where can Sulfites be found?
- All wine contains sulfite; even wines labeled ‘no sulfite added’. All wine produces sulfite naturally during fermentation, up to a level of about 10-PPM. Even with no addition of outside sulfite, wine always contains it—it cannot be removed.
- The legally allowable amount of sulfite is 70-PPM FSO2 in dry table wine.
- Nearly all dried fruit and meat contains sulfite. Raisins have up to 1250 PPM.
- Bacon, orange juice, potato chips, cider, candied fruits, sausages, and even pancake syrups contain sulfite: often at levels vastly higher than those found in wine.
- The human body produces its own sulfite as a by-product of metabolic activity–that’s right, you contain sulfite.
- The truth about Sulfite
Sulfite, a stable salt of elemental sulfur cannot provoke this immune response–it just does not work this way.
- Common (false) ideas about sulfite:
The class of drugs known as ‘Sulfa’ (actual name, ‘Sulfonamides’) don’t contain any sulfur in any form. The two aren’t chemically related. It’s like claiming to be allergic to pencils because you are also allergic to penicillin.
What about asthma? Sulfites trigger asthma.
Lots of things trigger asthma that are not allergens. When very high concentrations of sulfite dust or the vapor from a liquid solution comes in contact with mucous membranes (like the alveoli in your lungs) the moisture in them combines to make sulfuric acid. That makes everyone’s lungs cramp, not just asthmatics, but it’s not an allergy.
I’m allergic to sulfite. You’re not an allergist!
No, I’m not. But you’re not allergic to sulfite either. You may be very sensitive to it (as I am–surprise!) but that’s a very different thing.
I’m not a doctor/allergist/scientist, just a wine-guy. I wouldn’t possibly comment on this issue without a major backstop. My source is Dr. Janice Joneja, a pretty darn smart person and a renowned expert on allergies. She’s far more adamant about the allergic potential of sulfite in winemaking than I’ll ever be (in addition, she’s extremely patient and generous with her time towards geeky wine tech guys–thanks Dr. J.)
So, what does cause people’s problems with wine?
Shunting aside the obvious (drinking too much wine) the biggest contributor to negative response to wine consumption is bio-amines. Plants produce these as natural defenses against predators, and they work. In humans they provoke immune response, and are the reason why people take antihistamines.
Fully ripened grapes don’t contain massive amounts of bioamines, and the yeast that causes the fermentation process doesn’t add significant quantities of them either. The bioamines in wine generally come from a secondary fermentation treatment known as ‘malolactic fermentation‘, or MLF. MLF is caused when a bacteria (typically a cultured one added to commercial wines) consumes the malic acid in the must and converts it into lactic acid. This can be desirable for two reasons: first, malic acid is pretty harsh, tasting like green apples, while lactic acid is softer and easier on the palate.
Second, a by-product of MLF is the compound diacetyl, which lends a buttery or melted butter aroma to the wine. This is so strong that commercially synthesized diacetyl is the flavor ingredient used in microwave popcorn (which is why they call it ‘buttery’ rather than ‘buttered’). MLF is normally executed on red wines, some Chardonnays and very few other whites.
Unfortunately the bacteria also produces large amounts of bioamines, and these are probably the source for most people’s allergic response to wine–since only a few white wines get it, it’s the source of the ‘red wine headache’ trope–which is particularly amusing since white wines usually contain higher levels of sulfite than reds, yet it’s reds that get blamed, because of the bioamines.