Sulfur dioxide is a naturally occurring gas that can be found in wine, cider, and other fruit-based drinks. It is used as a preservative and stabilizer in these products. Sulfur dioxide is also used as an additive to many foods, including meat, poultry, and dairy products.
Sulfur dioxide has been linked to health risks, including allergies and asthma. Many people who are sensitive to sulfites are also sensitive to sulfur dioxide. If you are concerned about your health and want to wine to drink then you can take wine with non-sulfites, you can still enjoy red wine without them. Here's how:
Look for wines that are made without using sulfites. Sulfite-free wines will likely have a "sulfite-free" stamp on the bottle or packaging. Some companies make wines without sulfites.
If you can't find a sulfite-free wine, look for wines that have been aged for at least two years. This will help reduce the amount of sulfur dioxide (SO2) a gas that is released when red wine is oxidized. Sulfur dioxide forms sulfites when it comes into contact with air, and is often used as a preservative in wine.
Sulfites are added to wine as a preservative to prevent red wine from spoiling, particularly during long-term storage. Unlike most preservatives, sulfites need time to work before they have any effect. Red wine without sulfites will only keep in the fridge for 5–6 months after opening, but 3–4 years if it has been stored properly with sulfite treatment.