I did not want to start my conversation with you in this way, but talking with my clients I have seen that the question of the "contains sulphites", which is set by law on the labels of each wine, has created quite a few doubts . Unfortunately, as often happens in Italy, right in the complex regulations are then applied in the wrong way, ie without the right information.
In practice, sulfites in wine means the addition of potassium metabisulfite: This is a salt, which when added to the must and wine dissolves, releasing sulfite.
And 'a practice known by at least two generations, from grandparents to the present. Why
bisulfite is added?
simply because this compound has a series of actions against the first of the wine and then wine, and it is of utmost importance. Added
allows you to check in must fermentation, inhibiting unwanted yeasts and bacteria, preventing the formation of compounds that is unpleasant.
It has also an anti-oxidant that protects the wine from oxidation which would adversely affect taste and flavor.
A certain amount of sulphite and then allows the success of the phenomena fermentation allows proper preservation.
We can consider the addition of sulfites in wine, a practice wine in common use.
What to consider for those who consume the product, however, is the amount of sulfites present.
Italian law, for example, allows a maximum dose of 160 milligrams per liter for red wines and 210 milligrams for white wines. In sweet wines up to 20 milligrams per liter more.
In my company, for the past 10 years, working to reduce the addition of sulfites in wine by observing its acting first on grapes when ripe, with a high degree of health thereof. The grapes are healthy and well-preserved if it does not need massive doses of sulfites, which are used instead when the grapes reach the winery with attacks of botrytis.
A device that reduces the use of sulphites is that the crushing occurs within minutes after collection, because when harvested, the grapes are from fermentation reactions.
In wine then a whole series of measures, such as temperature-controlled fermentation and the use of cold fermentation lock, are all practices that reduce the use of sulfites.
In this way you can contain the maximum dose, which in my company, rarely exceeds 100 milligrams / liter, ie about half of the maximum permitted by law.
In this way, by taking a worrisome amount of sulfites, you should drink more than a liter of wine a day .........
In which case your main problem will not be certain sulfites!
claudio
