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04 Jul 12 - 08:48 PM (#3372104) Subject: BS: Sulphate free wines From: Jack the Sailor I don't want to talk any more about drinking on a thread started by someone who may want to quit. I hope this is helpful. Sulfites (also sulphites) are compounds that contain the sulfite ion SO2− http://www.thekitchn.com/sulfites-in-wine-necessary-or-100878 Carol drinks this one. She likes it. |
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05 Jul 12 - 06:28 AM (#3372250) Subject: RE: BS: Sulphate free wines From: Allan C. This is an excellent article! http://www.thekitchn.com/sulfites-in-wine-necessary-or-100878 |
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05 Jul 12 - 07:52 AM (#3372271) Subject: RE: BS: Sulphite free wines From: GUEST,redhorse at work It comes down to sterilisation. Undesired yeasts/bacteria can develop undesired alternative fermentations and spoil the wine.Sulphur has been used for centuries for this. When I worked a summer in Germany in the sixties at a wine producer, they were still using the tradional way of sterilising wooden casks:set fire to a piece of sulphur-impregnated paper and drop it into the empty barrel. Sodium metabisulphite is just a more controlled way of doing it. On the other hand, I've always been more suspicious of potassium sorbate used as a fermentation stopper rather than letting the fermentation run its natural course. |
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05 Jul 12 - 12:21 PM (#3372409) Subject: RE: BS: Sulphite free wines From: GUEST,Fred Bailey In all of my years as an amateur wine-maker, I've used progressively less and less sulphites until, finally, I don't even consider it for most batches. Much of this trend was because of complaints of headache from the current bed-mate/intervention team-leader. Maybe if I could keep a batch around for a year or so I'd consider it, but my major problem is keeping the production ahead of the consumption. Is it necessary? Not in my world. |
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05 Jul 12 - 04:39 PM (#3372523) Subject: RE: BS: Sulphite free wines From: Jack the Sailor http://www.freywine.com/ This is one of the sulphite free wines she drinks. |
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06 Jul 12 - 08:56 AM (#3372796) Subject: RE: BS: Sulphite free wines From: Bat Goddess I suspected sulfites back in the late '70s and most of the '80s (maybe into the '90s) of causing me to go into a sneezing fit and stuffing up my head. Mostly whites, but then my regular house red started causing a problem. Finding another vineyard usually helped. Seemed like every time I'd find a nice inexpensive label to keep on hand for dinner, after a bit my head would get stuffed up and I'd spend the rest of the evening sneezing. Lately (meaning the last 10-15 years or more) I haven't had any problems. Did my sensitivity decreased or was it something else that's no longer added to wines that was bothering me? Linn |
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06 Jul 12 - 11:30 AM (#3372838) Subject: RE: BS: Sulphite free wines From: Stilly River Sage I suppose I could try an occasional bottle, giving it time to see if it has the allergic reaction or not, and then make a point of going with that winery. That's a good idea. I like white and red both, but prefer red, though in summertime with the heat a cool glass of white or a white zinfandel with a meal is wonderful. I haven't had hard cider before so I read a few labels and brought home some last night to give a try. Finding suitable alternatives is part of the process. Thanks for the wine sulfite thread, Jack. I agree, continuing on a thread where someone has asked for advice in quitting was counter-productive! SRS |
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06 Jul 12 - 02:40 PM (#3372905) Subject: RE: BS: Sulphite free wines From: Bat Goddess Interesting how things seem to surface just as you have need of it. I was going through a pile of clippings, both mine and what my sister has sent me. I found this from "The Week" magazine from December 17, 2010 -- << WINE ALLERGIES EXPLAINED About 8 percent of the population has an allergic reaction to wine, suffering congestion, headaches, or more severe symptoms like hives or breathing difficulties. Sulfites account for a small fraction of these allergies, but now scientists think they may have located the culprit in the vast majority of cases: glycoproteins, the sugary protein molecules that form as grapes ferment. Researchers in Denmark isolated 28 glycoproteins in an Italian Chardonnay and then broke them into tinier peptides that could be easily analyzed. They noticed remarkable similarities to known allergens found in latex, pears, and ragweed. "If these molecules are proven to be responsible for allergy in wine, then the winemakers will have a target to remove them," molecular biologist Giuseppe Palmisano, the study's lead author, tells MSNBC.com. But don't expect to see hypoallergenic wines anytime soon. The problematic proteins vary among grape varieties and may bring other, more desirable attributes to wines. Removing them would be difficult and expensive, Joe Vinson, a chemstry professor at the University of Scranton, tells AOLHealth.com. "You can't fuss around with every single grape." >> Linn |
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06 Jul 12 - 04:34 PM (#3372960) Subject: RE: BS: Sulphite free wines From: Jack the Sailor Wine is very complex stuff and can vary quite a bit by variety and vineyard. |