Sulphites are one of the most misunderstood parts of wine.

You may see terms such as sulphites, sulphur dioxide, SO₂, preservative 220, low preservative, preservative-free or no added preservatives — and it's easy to assume they all mean the same thing.

They don't.

Here's the simple version.

What Are Sulphites?

Sulphites are a group of compounds associated with sulphur dioxide, commonly referred to as SO₂.

Sulphur dioxide has been used in winemaking for generations because it performs two important jobs: it helps protect wine from oxidation and helps control unwanted microbial activity.

Small amounts of sulphites can also develop naturally during fermentation, even when a winemaker does not add sulphur dioxide.

So a wine made with no added preservatives is not necessarily a wine containing absolutely zero sulphites.

Why Is Sulphur Dioxide Added to Wine?

Wine is a living and relatively delicate product.

Exposure to oxygen, bacteria or unwanted yeasts can change its aroma, flavour, colour and stability.

Carefully controlled additions of sulphur dioxide can help a winemaker protect the wine during production, maturation and bottling.

How much is used — or whether it is added at all — depends on the wine, the producer and the winemaking approach.

What Does Preservative 220 Mean?

Preservative 220 is sulphur dioxide.

You may also encounter other sulphite preservatives within the 220-series, including compounds such as potassium metabisulphite, which can release sulphur dioxide in wine.

These shouldn't be confused with every other antioxidant or additive that may be used during winemaking. They are different substances with different functions.

What Does “No Added Preservatives” Mean?

For wine, no added preservatives generally means the winemaker has not intentionally added sulphur dioxide during production.

Naturally occurring sulphites may still be present because fermentation itself can produce small amounts.

This is why “no added preservatives” is often a more useful description than assuming a wine contains literally no sulphites at all.

What Does “Low-Preservative Wine” Mean?

Unlike an ingredient declaration, “low preservative” does not give you one universal number that applies to every bottle.

The amount of sulphur dioxide used can vary according to the grape variety, acidity, wine style, winery practices, packaging and the stability the winemaker is trying to achieve.

At Guilt Free Wine, we use information supplied by producers when identifying wines as low-preservative or no-added-preservative and provide wine specifications where available.

How Are Sulphites Declared in Australia?

Under Australian food-labelling requirements, added sulphites must be declared when they are present at 10 mg/kg or more.

This requirement exists so people who are sensitive to sulphites can identify products that contain them.

Always check the individual bottle and product information if sulphites are important to you.

What About Sulphite Sensitivity?

Some people are sensitive to sulphites.

According to the Australasian Society of Clinical Immunology and Allergy, reactions are most commonly associated with asthma symptoms such as wheezing, chest tightness or coughing in susceptible people.

Sulphite sensitivity is different from an allergy to elemental sulphur or to sulfonamide antibiotics.

If you have a diagnosed allergy, asthma or sulphite sensitivity, follow the advice of your healthcare professional and check the relevant product information carefully.

Do Sulphites Cause Wine Headaches or Hangovers?

A headache or feeling unwell after drinking wine does not, by itself, show that sulphites were responsible.

Wine contains alcohol as well as many naturally occurring compounds, and individual responses vary.

For that reason, we don't describe low-preservative or preservative-free wines as hangover-free or suggest that reducing sulphites removes the effects of alcohol.

Does Less Preservative Mean Better-Tasting Wine?

Not automatically.

Sulphur dioxide is a winemaking tool. Using less of it can be part of a minimal-intervention approach, but the quality and flavour of a wine ultimately depend on the fruit, vineyard, winemaker, storage and many other decisions.

Some people particularly enjoy the style and philosophy behind low-intervention and no-added-preservative wines. Others prefer traditionally made wines.

Neither approach guarantees quality on its own.

Can Low-Preservative Wine Be Cellared?

Sometimes, yes.

A wine's ageing potential depends on far more than its preservative level — including acidity, tannin, alcohol, fruit concentration, closure, winemaking and storage conditions.

Rather than relying on a general rule, check the wine specifications on the individual product page or ask us about a particular bottle.

Finding Low-Preservative Wine at Guilt Free Wine

We've made it easier to shop according to the characteristics that matter to you.

Look for our Low Preservative and Preservative Free / No Added Preservatives identifiers on individual wines, and check the product description for additional producer information.

The aim isn't to tell you that one style of wine is right for everybody.

It's to give you clearer information so you can make the choice that's right for you.