Anytime you come down with a headbanger after a glass or two of wine, it’s easy to blame the much-maligned sulfites in the drink for why you feel beaten down. But this preservative has for the most part been bestowed an undeserved bad rap.
First, a little background. Sulfites are chemical compounds, or more precisely, inorganic salts used to preserve food and beverages, which it does by preventing bacterial growth (antimicrobial) and the browning (oxidation) of foods exposed to oxygen. This is why sulfite-free dried apricots are brown instead of orange. Winemakers use sulfites to preserve the flavor and freshness of wines.
