Sulphite is the collective name for a certain type of salts. Sulphite occurs in wine as a natural by-product of fermentation, but it is also added artificially to prevent spoilage. It acts as an antioxidant so prevents oxygen from unleashing its aggressive effect on the wine and has an antiseptic effect, protecting against bacteria. Actually, producers cannot do without it unless they want to offer their wine in the fresh food section
Nothing scientific is known about headaches, but it is known that some people have an allergic reaction to sulphite, causing breathing problems and headaches. Good news: following the trends of gluten-free and vegan, the company Natural4Sure started looking for a natural variant of the preservative. Scientists at HAS University of Applied Sciences in Den Bosch have, after a decade of experimentation, invented a mixture of lemon balm and various herbs that together form a working extract. 'Sure' is called the natural sulphite. It keeps wine good for about a year and has no negative impact on taste. 6,500 bottles of white wine have already been produced with it. These are more expensive than normal, but if Sure volumes get higher, the price can come down, says producer Ferencz Deli.
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