If you’ve ever scanned the label on a wine bottle and seen “contains sulphites”, you might have wondered what that really means. For some wine lovers, sulphur in wine sparks confusion or concern. So, what exactly is sulphur, why is it used in wine, and should you be worried?
Let’s uncork the facts.
What is sulphur?
Sulphur – or more specifically, sulphur dioxide (SO₂) is a preservative used in winemaking. It helps:
- Prevent oxidation (which can spoil the wine)
- Inhibit unwanted bacteria or wild yeast
- Preserve the wine’s freshness and colour
Sulphur is added in very small amounts, typically during fermentation or bottling. It’s also worth noting: sulphites naturally occur in wine during fermentation, so no wine is truly 100% sulphur-free.
Why winemakers use sulphites
Think of sulphites as a wine’s bodyguard. Without them, many wines, especially whites and rosés, could spoil faster or lose their flavour and vibrancy. Even organic winemakers often use small amounts of sulphur, although they typically add far less than conventional producers.
In Australia, winemakers must label their wines if they contain more than 10 parts per million (ppm) of sulphur dioxide. Most wines range between 10–150 ppm, well below safety thresholds.
How sulphur affects the body
Here’s where things get personal. While most people tolerate sulphites just fine, some individuals may experience:
- Headaches
- Nasal congestion
- Skin flushing
- Asthma-like symptoms (especially for those with sulphite sensitivity)
However, sulphites are not the root of all wine-related headaches. Dehydration, histamines and overconsumption often play a larger role. Red wines usually contain fewer sulphites than whites, yet people often blame reds for headaches – pointing to other culprits like tannins or alcohol levels.
If you’re sensitive to sulphur, look for low-sulphite wines and certified organic wines like Pure Vision (click here to check out our shop page)
Is organic wine sulphur-free?
Not necessarily. Many organic wines still use sulphur – but in far lower quantities. For a wine to be labelled “preservative-free” in Australia, it must contain no added sulphites at all. This is different from “organic” or “low-sulphur” wines.
Final Pour
Sulphur plays a crucial role in keeping your wine fresh and stable, but it’s not the enemy many make it out to be. Unless you have a confirmed sulphite sensitivity, you can likely enjoy wine without worry. Still, if you’re curious about reducing your intake, visit the Pure Vision shop page for our extensive collection of organic wines, or contact us, we’re always happy to help.