Sulfites in wine are always artificially added. The following content is accessible for members only, please sign in.

Sulfites occur naturally during fermentation as a byproduct of yeast metabolism. While many winemakers do add additional sulfites as a preservative to prevent oxidation and bacterial spoilage, all wines contain at least some organically occurring sulfites. Even wines labeled “no sulfites added” still contain the naturally produced sulfites from fermentation.