Wine and sulfites
Sulphur dioxide or sulfites are a natural byproduct of fermentation; no wine is 100% sulfite free. White wines need more sulfites than red wines do. Sulfites help preserve wine; making it almost immune to spoilage and contamination. If a wine had no sulfites, it would turn brown like an apple shortly after opening.
Sulfites are not unique to wine. A wide variety of preserved foods contain sulfites. A serving of dried apricots will have ten times more sulfites than a glass of wine!
In New Zealand, sulfites, whether added or not, must be declared in the list of ingredients. Look for preservative (220) on labels.If you do easily suffer from headaches then as well as switching to natural wine you could try drinking more red than white because red wine has a lot less sulfites.
Turanga Creek’s Organic White Wine
Turanga Creek winery is BioGro certified and as such must ensure that sulphur levels in our wines remain below 200 mg/litre. We manage to achieve levels of around 60 mg/liter depending on the wines. People who easy suffer headaches from drinking wine would likely notice a difference with our wine.
We don't use animal products such as gelatine or fish to fine our wines. To improve the quality of our wine we might use organic egg whites during the fining process.
Turanga Creek is fully certified organic and we are now progressing towards biodynamic management of the vineyard. Biodynamic winemaking is an extension to organic winemaking based on the work of Rudolf Steiner.
“Biodynamics embodies the ideal of ever-increasing ecological self-sufficiency just as with modern agro-ecology, but includes ethical-spiritual considerations. This type of viticulture views the farm as a cohesive, interconnected living system.” Wikipedia
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