Is sulphur harmful?

Then there’s a good chance you tolerate sulphur well. A bag of dried fruit contains around double the amount of sulphur in a bottle of wine. Sulphur is one of the most effective natural antioxidants and disinfectants. It prevents fruit from going brown and stops wine from ageing prematurely. It is added during winemaking and is used as an alternative to synthetic pesticides in the vineyard. Most winemakers, of course, try to keep the sulphur dosage as low as possible. Many even avoid it entirely – but this doesn’t mean the wine is sulphur-free, as a small amount of sulphur is formed naturally during fermentation. Some reassurance: medical professionals estimate only two per cent of people are allergic to sulphur.