Natural or sulphite-free wines: a rising trend

In recent years, there has been a strong trend in the world of wine that is to consume natural or sulphite-free wines. But what exactly do they consist of? What are your main differences from other types of wines?

First, keep in mind that a natural wine is one that is made only with grapes as raw material, without adding or removing anything in its initial composition. In addition, no additives or chemicals are applied to the vineyards, which means, no herbicides or pesticides are used.

On the other hand, in the winemaking process, selected yeasts or bacteria that favor rapid fermentation are not used. Finally, it is not filtered or clarified. In this way, a wine without sulphites is obtained that faithfully represents the nature of the land and the grape with which it is created.

Why are sulfites used in some wines?

Although the current commitment of many wineries focuses on the progressive elimination of sulphites, there are still many wines that include these components. In general, sulphites are added as preservatives in foods and beverages, thus highlighting their presence in wines, as they have various antioxidant and antibacterial properties.

During the winemaking, there are several times and places where these substances can be added:

· In the vineyard itself: in order to protect the field against infections or fungi. Its quantity must be properly regulated so that it does not adversely affect the plants.
· In the cellar: in this space, sulphites are usually used, mainly, to disinfect the barrels or vats in which the wine rests.
· Final processes of the wine before the sale: the sulphites act as antimicrobials blocking the appearance of bacteria or negative yeasts.

Allowed sulphite levels

In this debate that has been generated about the use or not of sulphites in wines, there are a number of permitted levels that wineries should always keep in mind. Although its antioxidant, fungicide and bactericide use has been demonstrated, the recommended amount varies depending on the type of wine.

For example, organic wines can have up to 50% sulfur, while, in the case of conventional red wines, they can be protected with up to 150 mg / liter, or white wines with a maximum of 200mg / liter.

However, today, more and more people choose to make wines from grapes full of life with their wild yeasts, which have not undergone any chemical process that alters their nature. In this way, the final result is a wine that keeps a good part of its natural preservatives intact: alcohol, tannins and acidity.

How to recognize natural wines

In principle, putting organic wines and natural wines in the same bag is a mistake. On the other hand, natural wines are those that have not used sulfur dioxide in their elaboration process and are totally exempt from this additional product.

In this sense, on wine labels it is mandatory to specify that it «contains sulphites» if the amount is greater than or equal to 10mg / liter. Therefore, it is understood that, if it is less than that limit, the information will not say anything about it, although it does not mean that it does not contain it.

In summary, natural wines are not usually aged in casks, since, being not protected against oxidation, the fact of being inside these vessels would provide an increase in acidity through the proliferation of a type of Bacteria known as acetic.