Sulphites in Wine

<h1>Sulphites in Wine</h1>Author: <a title="Ben" href="http://www.articlesbase.com/authors/ben/45741.htm">Ben</a> Sulphur Dioxide or E220 as it is so alarmingly and anonymously titled on so many food packets is permitted under all winemaking standards. It is a preservative and disinfectant. It is added to wine as Potassium Metabisulphate or PMS and has been blamed for being one of the major causes of hangovers and headaches following wine consumption. Some people have lower thresholds than others, and if you’re the former then Organic wine is definitely recommended as the governing bodies permit just two thirds of the amount (although the norm is well within this). The best producers try to use much, much less than this.

However, there are no official rules concerning the organic vine growing. So, organic wine growers adopted wine growing techniques in agreement with the principles of the organic farming. They are often charters or guides of good practices with qualitative and quantitative limitations of the custom/usage of additives and technological processes.

In most of the European consumer countries (UK, NL), rules were also set up by certifying bodies (as Soil Association for the UK), with limitations on the doses of additives notably sulphites.

Sulphites are naturally produced by yeasts during the winemaking. The addition of sulphite is traditionally considered as en effective method for the protection and the preservation/conservation of the wine at various stages of its elaboration. Nevertheless, the use of sulphites in foodstuffs is limited because of their potential, negative effects on the health, of the user and of certain consumers.

The sulphiting is allowed for all the regulations of organic winemaking, but in a more restricted way than in the regulation of the wine. The European regulation fixes maximal doses of sulphites in the end product; they vary according to the types of wines of 160mg/l for red wines to 400mg/l for sweet wines made from noble rot such as Sauternes.

About the Author: Ben works at Festival Wines, a wine shop selling organic wines, <a href="http://www.festivalwines.co.uk" target="_blank"> biodynamic wines </a>, vegetarian wines, <a href="http://www.festivalwines.co.uk" target="_blank"> vegan wines </a> and <a href="http://www.festivalwines.co.uk" target="_blank"> low sulphur wines </a>.Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/wines-and-spirits-articles/sulphites-in-wine-328143.html" title="Sulphites in Wine">Sulphites in Wine</a>

Sulphur Dioxide or E220 as it is so alarmingly and anonymously titled on so many food packets is permitted under all winemaking standards. It is a preservative and disinfectant. It is added to wine as Potassium Metabisulphate or PMS and has been blamed for being one of the major causes of hangovers and headaches following wine consumption. Some people have lower thresholds than others, and if you’re the former then Organic wine is definitely recommended as the governing bodies permit just two thirds of the amount (although the norm is well within this). The best producers try to use much, much less than this.

However, there are no official rules concerning the organic vine growing. So, organic wine growers adopted wine growing techniques in agreement with the principles of the organic farming. They are often charters or guides of good practices with qualitative and quantitative limitations of the custom/usage of additives and technological processes.

In most of the European consumer countries (UK, NL), rules were also set up by certifying bodies (as Soil Association for the UK), with limitations on the doses of additives notably sulphites.

Sulphites are naturally produced by yeasts during the winemaking. The addition of sulphite is traditionally considered as en effective method for the protection and the preservation/conservation of the wine at various stages of its elaboration. Nevertheless, the use of sulphites in foodstuffs is limited because of their potential, negative effects on the health, of the user and of certain consumers.

The sulphiting is allowed for all the regulations of organic winemaking, but in a more restricted way than in the regulation of the wine. The European regulation fixes maximal doses of sulphites in the end product; they vary according to the types of wines of 160mg/l for red wines to 400mg/l for sweet wines made from noble rot such as Sauternes.

Ben works at Festival Wines, a wine shop selling organic wines, biodynamic wines , vegetarian wines, vegan wines and low sulphur wines .

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