Red wines contain a lower concentration of sulfites compared to white wines.
Sulfites occur naturally in a number of foods: garlic, onions, dried fruits and wines are just a few. However, the majority of wine vintners add additional sulfites to prevent microbial build-up in fermenting wines. Sulfite allergies occur when an individual lacks the digestive enzyme sulfite oxydase. The most common symptom of a sulfite allergy is a headache. Unfortunately, it is impossible to remove all sulfites from a wine, since they are naturally occurring. But a home brewer can control the level of sulfites by taking special care in the winemaking process. Add this to my Recipe Box.
Instructions
1. Inspect your fruit, or concentrate, for freshness. The objective of adding additional sulfites is to protect the wine from oxygenation and microbial propagation. In other words, it acts as a natural preservative. If bacterial colonies are introduced from the very get go, this process of preservation is already compromised. Look for telltale signs of mold, bugs and abnormal growth in your beginning ingredients. To avoid spoilage, which is difficult to detect through smell and sight, use the freshest grapes or concentrate possible.
2. Use a strong yeast to override microbial buildup. Commercial yeasts used in distilleries are the strongest. Yeast is added in the first few weeks of winemaking. The yeast strains consume the sugar and slowly produce alcohol. A dry yeast is used in winemaking. Commercial yeasts are often sold in large quantities, so contact other home brewers about splitting a batch of commercial yeast. Or, contact a local distillery, and ask if they are willing to part with a small batch of yeast.
3. Use a layer of carbon dioxide (CO2) to ward off oxygen damage. Inject CO2 from a CO2 cylinder into the empty vats prior to transferring the wine. Use a CO2 pressure regulator to track the amount of CO2 being released. Overexposure to CO2 is harmful, so it is imperative to wear goggles and a mask. Any work with CO2 is best performed in a well ventilated area. CO2 is a natural byproduct of wine fermentation. This extra hit of the gas will act as an antioxidant for low-sulfite wine.
4. Keep alcohol levels high. Alcohol levels at 14 percent or higher make for an uncomfortable microbial living environment. These levels are reached during the initial fermentation process and gradually grow over time. However, low-sulfite wine does not age well. Aim to reach your desired alcohol levels quickly, and drink the wine within the year.
Tags: additional sulfites, Commercial yeasts, low-sulfite wine