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Q: Can I reduce or eliminate sulfites in wine by adding hydrogen peroxide (H2O2) to my glass?—Emmy, Cambridge, Mass.
A: Health-conscious wine lovers may have come across products that claim to reduce sulfites in a glass or bottle of wine, usually using hydrogen peroxide (H2O2). Some of these products also claim to eliminate tannins using powdered egg whites. Do these drops work, and why would you want to reduce sulfites in the first place?
Sulfur dioxide (SO2) and related sulfur compounds play crucial antimicrobial roles in winemaking. Small amounts are produced by yeast during alcoholic fermentation, so there’s no such thing as a completely sulfur-free wine. Many winemakers also add small amounts of sulfur during fermentation or at bottling to protect wine from spoilage.
It’s sometimes claimed that using H2O2 (or other products) to remove sulfites will prevent wine headaches. However, the science is quite clear: There’s no evidence that sulfur compounds in wine contribute to headaches, and they may even help prevent them.
But let’s say you really want to reduce the amount of sulfites in your glass. Is it possible?
Theoretically, yes. H2O2 is an oxidizing agent that readily donates an oxygen atom to other molecules. Adding H2O2 to your glass or bottle of wine will oxidize some of the sulfur compounds, effectively reducing the amount of sulfites.
How much would you need to add, and how could H2O2 impact the aroma and flavor of your wine? Read on!—Kenny Martin
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