Some people get headaches after drinking wine, occasionally because of sulfites, but more often as a reaction to other chemicals, such as esters, which are produced in fermention. Mail from readers of this newspaper indicates that some consumers are concerned and confused by the new labels. Wine has always contained sulfites in one form or another and will for the foreseeable future. The number of people sensitive to sulfites is comparatively small, but anyone who thinks that he or she may suffer from such an allergy should consult a physician and should avoid all wine. Wine makers have recently found ways to limit substantially the amount of sulfur used in wine making.
Scientists say it is theoretically possible to make wine with no sulfur at all.
But, they add, a process that proves workable in a small laboratory model would be prohibitively expensive on a commercial scale. Thank you for posting this informative article.