Sulfite

There is sulfite in all wines. When the amount exceeds 100 parts per million (ppm) the Food and Drug Administration requires labeling.

Adding sulfite to wines reduces spoilage.

At one point there was little control over the amount of sulfite added to wines. The wine industry has reached a level of sophistication that allows them to use less than 100 ppm and still achieve the excellent results.

Sulfite also exits in many foods. At the same time it is estimated that 1 in every hundred people are allergic to sulfite.