Do Sulfites Cause Wine Headaches, or Is It Something Else?
We’ve heard the tales about sulfites in wine—the whispers that they’re the cause of headaches and uneasy mornings after. It's a controversial topic in the wine world.
Let's dig in...
Preserving wine and preventing over-fermentation has been in practice for hundreds of years.
The Greeks would use resin and the Romans would use sulfur candles to sterilize their wine containers. One thing I love about the winemaking world is how it’s mostly unchanged over the centuries. We’ve made small tweaks, but the general practice is the same. Just like the Romans, we add a small amount of K₂S₂O₅ (antioxidant, sulfur compound) to slow the yeast and oxidation.
In truth, sulfites are in everything from your favorite dried apricots to the crispy French fries you had at lunch. And here's the kicker—those French fries and apricots? They contain far more sulfites than a glass of wine ever will. I can’t remember anyone accusing apricots and French fries of giving them headaches...
The real problem may not be sulfites at all. In fact, there’s strong evidence that sulfur compounds have been used in winemaking for centuries. Also, hallucinogens but we won’t get into that…
Maybe it’s the additives and sugars in modern, mass-produced wines, all there to cater to a commercial palate. The headache after a night of wine is often less about the sulfites and more about what's hiding inside—things the winemaker doesn’t tell you. Additives that make the color more appealing, the sweetness a little stronger, and the hangover a little worse. It's no wonder a cheap bottle leaves you regretting it.
Know something that has no sulfites? Cheap liquor. Hmm.
I don’t think protecting fermentation is a bad thing. If you’ve ever had homemade wine, you know the flavor. Over-fermentation, lack of proper sanitation. Wine should be like good land—unspoiled, simple, and honest. And sulfites? They’re just a small part of the story, certainly no villain, when compared to the processed foods that make their way to our tables every day.
Now, I'm no advocate for sulfites in general. They are experimenting with other ways to reach the same goal (controlling fermentation). I would love to find other solutions, but at the same time I think the info may be misconstrued.
Especially if the winemaker uses very little to control fermentation (like we do).
I read a recent study where they used vineyard waste rich in phenolic compounds to control fermentation. I applaud those pushing for innovation in this field.
But at the end of the day the biggest tip for avoiding headaches, hangover etc.?
Drink good wine. Stop buying mass produced wine with additives.
- Barry Morgan, M.D.
