What are "sulfites" and why are they added to wine?

Answer 1

Sulphites are the results of fermentation, and the use of sulfur as a sterilizer in the winery and preservative in winemaking.

All wine contain sulfites in some form as it is a by product of fermentation. It’s been indispensable in winemaking since antiquity as a disinfectant and preservative, killing bacteria and wild yeasts, and it encourages fermentation and assists color and flavour extraction. Without use of sulfites, wine would at risk of damage from bacteria, wild yeast and oxidation.

Wines sold in the USA must state they contain sulfites when there’s more the 10 parts per million (ppm). Additives must be listed in some other countries including Australia where 220 is the code for sulfur dioxide (E220 in Europe), and in the EU since November 2006
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Sulfites are also present in fruit juices, bread and dried fruits – where the US legal limit is 2000 ppm - and many processed foods. The amount in wine is usually between 20-50 ppm. A sulfite free wine would be unstable.

Answer 2

sulfites are added to wine for only one reason, that is, as a preservative. There are sulfite-free wines, but they are hard to find and do not have a long shelf-life. Sulfites are the chemicals that give many people headaches if they drink too much wine.

Answer 3

Sulfites are used to age a wine without it sitting in a cellar for several years.

Answer 4

Sulfites are used as preservatives and reductants. A reductant (antioxidant) prevents wine from oxidizing to vinegar while it is fermenting.

Answer 5

I'm pretty sure they are preservatives that are added to keep the wine from turnung into vinegar.

Answer 6

Used as a preservative.