Does brandy contain sulfites

Answer 1

Yes. But there are far less than 10 parts per million (ppm) in brandy. Sulfites are naturally occurring in grapes and in fermented beverages. They are not chemically changed by boiling, so they appear in the final product, like brandy. Let's review.

A number of fruits and vegetables produce sulfites naturally. It may be an evolutionary tactic because sulfites stave off decay, inhibit bacterial growth and stuff like that. Sulfites began to be added to wine as a means of preserving it, and this has been going on for many centuries. The chemistry of sulfite addition was not understood way back then, but the effects were. A number of wines have sulfites added to them to this day. So do a number of other food products - and for the same reason. (Apricots have a goodly amount added to preserve them when they are dried. A couple of ounces of them has a higher sulfite content than a bottleof some wine.) There is a requirement for a warning label if sulfite content in a particular bottle of a wine exceeds 10 ppm. When cruising the shelves of wine, sometimes you see the labels, and sometimes you don't. Other sulfite treated foodstuffs are still out there, but the trend has been to move away from adding much (or any) sulfites to foods. Certainly the FDA has had a say and few produce items are treated with them anymore. No fresh fruits and vegetables are supposed to be treated with sulfites.

The issue here probably revolves around the varying levels of sensitivity different people have to sulfites. Some exhibit a strong reaction to the presence of sulfites in a food product, even at low levels. Some will only be mildly affected and some others will not notice any effects at all because they do not react to the presence of the chemicals. Sulfites, by the way, are a group of compounds and not just one. They all, however, have a compound with the SO32- ion present in their structure, and that is what gives them their "sulfite identity" as such. Except sulfur dioxide (SO2), which is also considered a sulfite. And sulfur dioxide is naturally occurring in all grapes.

There are some wines that don't have sulfites, but they are a challenge to locate. Almost all traditional vintners add sulfites to their final product to preserve it. It is usually added in moderation, however. The amount added will vary with the type of wine as well as the ideas of the vintner. Again, if sulfite content exceeds 10 ppm, you'll see a label. Imported wines sold commercially must have a warning label affixed if they exceed the 10 ppm sulfite limit.

Most people do not have strong alergic reactions to sulfites, but for a few, and Asthma sufferers are high on the list, they can react most strongly to the presence of sulfites in foods or drink. Some attacks have been fatal. For most adults, however, there is the idea that if you've enjoyed a few glasses of wine and you are still breathing, you're not one of the few who needs to avoid sulfites. When consuming wine in moderation, the issues with sulfites will be hard to notice - if they can be detected at all. In the words of one chemist, "There are many hundreds of chemical compounds in wine. Many hundreds. Why all the fuss over this one? If it hasn't killed you by now, it's probably because it can't."

Asthma and Allergies can sometimes develop "out of nowhere" at just about any time in a person's life. It's a curious thing. But it is imporbable that an allergy to sulfites can occur in later years. You may want to do a skin test or something like it with an allergist to see if you might be at risk. Or perhaps just chat with your medical care provider. There are no substitutes for sound professional medical advice.