Sulfites in wine

Fellas,

Wine yeast can and do produce sulfites during fermentation because of their need to reduce the sulfate found in solution to sulfur-containing amino acids, which can then be used for consumption. What this means is that, depending upon the nutrient levels in the juice, the yeast can produce anywhere from 5 to 50 ppm of sulfites that will end up in the wine. Wineries monitor these levels closely because it affects what we need to add ourselves. In reality you consume A LOT more sulfites at a salad bar than you do in wine. If you get headaches after eating at the salad bar, you probably have some type of sulfite allergy. Most wine headaches are probably related to amine levels, or something else completely unrelated to sulfites. I wouldn't worry, just drink what works for you. I'll tell Andy Waterhouse you like his article.

MEC

Here's a link to an excellent blog entry that might add some light to this discussion from a man who has done considerable research on the subject. His winery also happens to be one of the best in California.

http://tablascreek.typepad.com/tablas/2 ... n-win.html

Solid article. Most of the histamine in wine comes from the lactic acid bacteria used for malolactic conversion that have a specific gene called hdcA. The bacterial culture companies that sell the lactic bacteria understand the issue and have been selling strains without the gene for the past few years. The places that still have the histamine problems are those that let the ambient bacteria do their ML conversion. Hope that helps.

MEC