Photos contributed.
Innovations in Wine – Battling the Sulfite Blues
These grapes contribute to the greenest, most environmentally friendly, and now headache-reduced wines in British Columbia.
Organic winemaking has come a long way. For those who enjoy a glass or two, the modern practices are being investigated to improve the ancient beverage are welcome advancements. At Summerhill Pyramid Winery in Kelowna, winemaker and viticulturist Eric von Krosigk, was experiencing symptoms many wine drinkers encounter, but perhaps chalk up to “bad wine” or “one glass too many.” “I noticed I was becoming a little more sensitive to sulphur,” von Krosigk notes. “This is my thirtieth year in winemaking and I’m more motivated by my own pure interest, but certainly there is a market there (for sulfite-free wine).” Sulphur can combine with many different elements and compounds. When it is by itself it is the element sulphur, but
when mixed with other elements or compounds they collectively are known as sulfites. So that nasty headache, congestion, red cheeks or other symptoms may be due more to sulfites than anything else. The problem isn’t necessarily “one too many,” but one too many with sulphur. Sulphur dioxide is added to wine as a preservative to prevent bacterial spoilage. Debates about sulfites rage on, but Health Canada states sulfites are among the top 10 priority food allergies. How much is too much is a personal thing: those with asthma and anaphylactic issues are at the greatest risk, while others may simply experience a hangover sensation. For that reason, regulations are somewhat vague. Wine containing more than 10 mg per litre of sulphur dioxide must be labeled as “containing sulfites.” Un
Photo by Kevin Trowbridge
By Ronda Payne
Summerhill Pyramid Winery winemaker and viticulturist Eric von Krosigk. Innovation 2013 33