What alcohol is high in sulfites?

November 18, 2025 •

4 min read

According to the FDA, only about 1% of the population has a sulfite sensitivity, though many people blame them for headaches. Understanding what alcohol is high in sulfites is crucial for those who suspect an intolerance, as sweet wines, sparkling wines, and some beers are notable sources.

Quick Summary

Sweet white wines, sparkling wines, and certain beers and ciders are high in sulfites, which act as preservatives. Distilled spirits like vodka and tequila contain minimal to no sulfites, while red wines typically have lower added amounts than whites.

Key Points

Sweet Wines are Highest: Dessert and sweet wines require the most sulfites due to their high sugar content which needs to be stabilized against refermentation.
White Wine vs. Red Wine: White and rosé wines typically contain higher levels of added sulfites than red wines, as they lack the protective tannins found in red grape skins.
Distilled Spirits are Lowest: Pure distilled spirits like vodka and tequila are virtually sulfite-free because the distillation process removes them.
Sensitivity Affects Few: A genuine sulfite sensitivity is rare, affecting about 1% of the population, with symptoms most common in asthmatics and rarely including headaches.
Read the Label: By law in the U.S., any beverage containing 10 ppm or more of sulfites must state "Contains Sulfites" on the label.
Organic vs. Natural: The term "Organic" in the U.S. means no added sulfites, while "natural wine" is unregulated and can still contain some.
Beer Varies: The sulfite content in beer is moderate and can vary, with some craft and organic versions having lower levels than commercial ones.

Understanding Sulfites in Alcoholic Beverages

Sulfites, or sulfur dioxide (SO₂), are compounds widely used in the food and beverage industry for their preservative properties. They serve two main functions in winemaking and brewing: as an antioxidant to prevent spoilage and as an antimicrobial agent to inhibit unwanted bacteria and yeast. While a small amount of sulfites occurs naturally during fermentation, most of the sulfites in commercial beverages are added by producers. For most people, consuming sulfites is perfectly safe, but for a small percentage of the population, particularly those with asthma, sulfites can trigger allergic reactions.

Alcohol with the Highest Sulfite Levels

Contrary to popular belief that red wine has the most sulfites, the highest concentrations are typically found elsewhere. The level of sulfites often depends on a beverage's stability and sugar content.

Sweet Wines

Dessert wines, late-harvest wines, and other sweet wines contain the most added sulfites. The high sugar content provides a food source for bacteria, so winemakers add extra sulfites to prevent a second fermentation from occurring in the bottle.

White and Rosé Wines

Because white and rosé wines lack the protective tannins found in red grape skins, they are more vulnerable to oxidation and microbial spoilage. As a result, they generally require and receive a larger dose of added sulfites to preserve their fresh, crisp flavors and prevent browning.

Sparkling Wines and Champagne

These beverages also contain higher levels of sulfites to maintain their stability and protect against spoilage. The fermentation process for sparkling wines often requires precise control, and added sulfites help achieve the desired outcome.

Boxed or Cask Wine

According to the Australasian Society of Clinical Immunology and Allergy, sulfites are generally found at higher levels in cask (boxed) wine than bottled wine. The packaging provides less protection against oxidation than a sealed bottle, necessitating more preservatives.

Moderate to Low Sulfite Alcohols

Not all alcoholic beverages are created equal when it comes to sulfite content. Several popular drinks fall into the moderate or low category.

Beer and Cider

All beers and ciders contain some naturally occurring sulfites from the fermentation process. However, the levels can vary significantly. Many commercial beers and ciders fall into a moderate sulfite range, with levels often at 10 ppm or less. Some brewers may add extra sulfites, but many organic or craft breweries opt for lower amounts or none at all.

Red Wines

Interestingly, red wines typically contain fewer added sulfites than whites. The tannins and other phenolic compounds in red grape skins act as natural antioxidants, reducing the need for extensive sulfite additions. The total sulfite content in red wine is generally lower than that of white wine.

Lowest Sulfite Alcohols: Distilled Spirits

For those with sulfite sensitivity, distilled spirits are often the safest option.

Vodka, Tequila, Gin, and Whiskey

The distillation process, which separates and purifies the alcohol, effectively removes impurities, including any residual sulfites from fermentation. Therefore, pure, unflavored distilled spirits like vodka, tequila (100% agave), and gin contain minimal to no sulfites. Aged spirits like whiskey may have traces, but still far less than wine.

Organic and Natural Wines

Wines labeled as "Organic" in the U.S. contain only the naturally occurring sulfites from fermentation (less than 10 ppm) and no added sulfites. Wines labeled "Made with Organic Grapes" may have added sulfites, but at reduced levels (up to 100 ppm). "Natural wine" is an unregulated term, and sulfite content can vary, so consumers should check with the producer.

How to Manage Sulfite Intake

If you believe you have a sulfite sensitivity, managing your intake involves being mindful of your choices. Here are some strategies:

Read Labels: In the U.S. and EU, any alcohol with 10 or more ppm of sulfites must be labeled with "Contains Sulfites". This is your primary guide.
Opt for Low-Sulfite Options: Favor distilled spirits like vodka and tequila, and seek out U.S. "Organic" wines.
Choose Carefully in Wine: If you prefer wine, red wine generally has fewer added sulfites than white or sweet wines.
Try Filtration: Some products, like wine drops or filtration systems, claim to help remove or neutralize sulfites from wine.
Monitor Reactions: Track your symptoms to identify potential triggers, keeping in mind that other compounds like histamines and tannins can also cause adverse reactions.

Comparison of Alcohol Sulfite Levels


Alcohol Type	Typical Sulfite Level	Rationale
Sweet White Wines	High (e.g., up to 400 mg/L in EU)	High sugar content requires significant preservation to prevent refermentation.
Sparkling Wine/Champagne	High	Added for preservation and stability during the sparkling process.
Standard White/Rosé Wines	Moderate to High (e.g., up to 200 mg/L in EU)	Lack tannins, making them susceptible to oxidation; need more sulfites than reds.
Cask/Boxed Wine	High	Less protective packaging requires more preservative to prevent spoilage.
Beer/Cider	Moderate	Sulfites occur naturally from fermentation; some added preservative is possible.
Red Wines	Low to Moderate (e.g., up to 150 mg/L in EU)	Tannins provide natural antioxidant protection, so less is needed.
Distilled Spirits (Vodka, Tequila)	Minimal to None	The distillation process removes sulfites, along with other impurities.
U.S. Organic Wine	Minimal (Naturally occurring only)	No added sulfites allowed in the U.S. for this designation.

Conclusion

While sulfites are a common preservative in many foods and beverages, certain types of alcohol contain higher levels than others. Sweet wines, sparkling wines, and many white and rosé varieties are known for their high sulfite content, primarily to ensure stability and freshness. In contrast, distilled spirits like vodka and tequila have minimal to no sulfites, making them a safer choice for those with sensitivities. For wine enthusiasts, opting for red wine or U.S. certified organic wine offers lower-sulfite alternatives. Ultimately, understanding labeling and a product's manufacturing process allows consumers to make informed decisions that best suit their health needs. Learn more about sulfite sensitivity from Allergy.org.au.

Frequently Asked Questions

No wine is completely sulfite-free. Yeast naturally produces a small amount of sulfites during fermentation, though many wines have additional sulfites added for preservation.

This label is required for any wine or other beverage sold in the U.S. with a total sulfite concentration of 10 parts per million (ppm) or more. It does not indicate the exact amount.

While often blamed, sulfites are not the primary cause of headaches for most people. Research suggests other compounds like histamines or tannins, or dehydration, are more likely culprits.

White wines are more susceptible to oxidation because they lack the high tannin content found in red grape skins, which acts as a natural antioxidant. Thus, more sulfites are added to white wines to prevent spoilage.

It depends on the label. In the U.S., wines labeled "Organic" are made without any added sulfites, though they contain naturally occurring ones. Wines labeled "Made with Organic Grapes" can have added sulfites up to 100 ppm.

Sulfite sensitivity, most common among asthmatics, can cause respiratory symptoms like wheezing, chest tightness, or hives. Severe reactions are rare, and many people mistake other allergic reactions for sulfite sensitivity.

Pure, unflavored distilled spirits like vodka, 100% agave tequila, and gin are generally the lowest in sulfites, as the distillation process removes them. U.S. certified organic wines also have very low levels.