John Myers
I am an avid wine drinker and as such I find myself increasingly suffering from severe dry cough and sporadic sneezing fits. Could this be due to the sulfite in the wine?
Sulfites are well tolerated by most people because the body’s own enzyme “sulfite oxidase” quickly breaks down the substance into harmless sulfate.
In some people, however, sulfite can lead to intolerance reactions. In the foreground are asthmatic conditions. However, skin rashes, edema or gastrointestinal complaints can also occur.
The symptoms of intolerance reactions to sulfur dioxide and sulfite salts are partly similar to those of allergic reactions. The exact mechanism of action of the intolerance reactions has not yet been fully clarified.
A doctor can use provocation tests to find out whether you are affected by a sulfite allergy or hypersensitivity. These tests must be carried out by your doctor with extreme caution because of the sometimes very severe reactions and are only carried out after other examinations such as skin and blood tests. It is best to talk to your doctor about a possible course of action.
Sulfur dioxide or sulphites protect the wine from browning and off-taste and inhibit the growth of undesirable yeasts and moulds.
Since 2005, allergy-causing substances in food have to be labelled. This also includes sulfur dioxide or sulfite. For this reason, all domestic and foreign wines that contain a concentration of more than 10 mg/l sulfur dioxide must be labeled: “Contains sulfites” or “Contains sulfur dioxide”.
The maximum amounts permitted in the EU depend on the residual sugar content of the wine. Sulfur may also be added to organic wines. For organic farming associations, the upper limit is a maximum of two-thirds of the amount permitted by law. As a rule of thumb: red wine contains less sulfur than white wine, dry wine less than sweeter. However, there is no such thing as a wine entirely without sulphur, since a small amount of natural sulfur is always produced during alcoholic fermentation.
In addition to the production of wine, sulphites are permitted as additives for numerous foods. Due to their growth-inhibiting effect on yeasts, fungi and bacteria, they are used as preservatives. But they also play a major role as antioxidants, for example in the production of dried fruit, where they prevent enzymatic browning.
