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Sulphites in Wine: Are They Unhealthy?

Sulfites in wine are always the subject of health discussions. Here you can find out exactly what the sulfur compounds are all about and how harmful they actually are.

What are sulphites?

Sulfites are sulfur compounds, more precisely salts containing sulfur dioxide. In the food industry, sulfur dioxide and sulphites are particularly well known as preservatives. Sulfurizing is considered one of the oldest preservation methods as it effectively prevents the formation of fungi and bacteria that drive the mold process.

Sulfites are also declared as antioxidants. This means that they prevent the flavors and vitamins of a food from degrading. They also counteract discolouration. This is why most dried fruits are sulphurised: the food industry guarantees that they retain their intense color and therefore look more appetizing.

Sulfites must be declared on the list of ingredients from a quantity of ten milligrams per liter (or kilogram) (the approval regulations for sulfur dioxide apply). They are listed under the E numbers E220 to E228. In addition to dried fruit, sulfur compounds are used in many other foods:
Chips, crackers & Co.
Jams & Jellies
ready meals
fruit juices
condiments
Fruit and vegetables in a glass
Wine
Note: Sulfites are not to be confused with sulfides. Sulphites are the salts of sulphurous acid while sulphides are the salts of hydrogen sulphide. They are also found as an additive in food. In their natural form, they are found as secondary plant substances, for example in onions, leeks or garlic.

Sulfites in wine: Harmful or harmless?

Wine is the most well-known area of ​​application for the sulfur compounds, since sulphites often occur in relatively large quantities in wine. On the one hand, this is due to the fact that sulphites are formed naturally during fermentation. To preserve flavor and color, however, winemakers add most of it in the form of aqueous sulfite solutions, sulfur powders, or sulfur gases.

The rule of thumb is that red wine usually contains fewer sulphites than white wine. The same applies to dry wine in contrast to its sweet counterpart. In the EU, there are certain guidelines that do not allow wines with too high a sulfite content. The maximum values ​​vary depending on the type of wine.

People who suffer from asthma or other chronic respiratory diseases should also be careful when consuming sulphites. According to the Federal Institute for Risk Assessment (BfR), excessive amounts can aggravate existing symptoms and trigger other allergic reactions.

If the recommended maximum amount of sulfite is greatly exceeded, this can lead to nausea and sometimes long-term health damage in all population groups, according to the BfR.

Is there wine without sulphites?

Since sulfites are naturally present in wine, there are no sulfite-free wines. However, there are a few wineries that offer wine without artificial sulfite additives. There are no explicit seals for this so far. Sulfites may also be added to organic cultivation.

Therefore, find out about the composition of the wine on websites or in wineries or wine shops in your area.

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Cooking Tips

Making Wine Yourself: Useful Information and Tools For Wine Production

Making wine yourself is the dream of many wine lovers. We give you an overview of the basic principles, the accessories and the fermentation methods to make wine yourself.

You can make your own wine from many different fruits. We are particularly familiar with wine made from grapes – in other regions and countries, on the other hand, wine made from apples, berries, cherries or even bananas. However, the basic principle of fermentation is the same: yeasts convert the sugar from the fruit into alcohol.

Make your own wine: mash fermentation or juice fermentation?

Basically, you can distinguish between two methods to make wine yourself: mash fermentation and juice fermentation.

During mash fermentation, you mash or puree the fruit and ferment it whole. Since the color of red grapes is mainly contained in the skin, you get red wine in this way (this does not apply to white grapes, of course). The mash fermentation is considered to be a little easier, and more aromas develop.
For juice fermentation, you squeeze the fruit and only ferment the juice. This is how bright and clear wines are created.
You can also first puree or mash the fruit into the fermentation balloon, squeeze out the juice after a few hours and ferment it. Then you get a rosé.

Make sweet or dry wine yourself

Whether a wine is sweet, semi-dry or dry depends on its sugar content. Since this decreases in the course of fermentation, a sweet wine is less fermented than a dry wine. Accordingly, you can make a sweet wine yourself by interrupting the fermentation process prematurely.

Making wine yourself: important accessories

Without the right accessories, it is relatively difficult to make wine yourself. If you have a few tools, it’s not that complicated.

These are the most important tools for winemaking:
Perhaps the most important tool for fermenting wine is a fermentation balloon, preferably made of glass. The jar should have a matching lid and fermentation attachment. The latter ensures that no air gets inside. To do this, the fermentation attachment allows CO2 to escape, which forms during alcoholic fermentation.
a suction hose or similar to be able to fill the wine out of the fermentation balloon
a scale that is as accurate as possible
a vinometer to measure the alcohol content of the wine (you often get it with the fermentation balloon)
a clean cloth for filtering
large bowls to prepare the fruit or decant the wine. Make sure that these are not made of metal so as not to affect the taste of the wine.
Tip: If you want to make wine yourself, you will not only find fermentation balloons on the Internet, but also complete starter kits.

Making wine yourself: The difficult selection of ingredients

The most important ingredient in wine is the fruit. No matter which fruit you use – they should be fresh, fully ripe and unsprayed. Consequently, freshly harvested organic fruits from the region are ideal for your wine. If you have the right conditions, you can also plant your own grapes.

If you are very puristic, the fruits are almost enough. All you have to do is add a bit of natural yeast and you’re ready to make natural wine yourself. However, even experienced winemakers find this difficult because fermentation with natural yeast is difficult to control. In addition, natural wine has a different taste than conventional wine.

Making wine yourself: these are the steps

Here you will find an initial overview of the stages that await you if you want to make wine yourself. If you actually plan to make wine, you can take a class or use detailed instructions from the internet or books. For the sake of simplicity, these instructions refer to grapes.

Sort the grapes and clean them, washing is not absolutely necessary. Do this very carefully so that no bad grapes spoil the wine afterwards. Important: If possible, do not let the grapes come into contact with metal, as this can change the taste.
Must fermentation or juice fermentation? For a mash fermentation you mash or puree the fruit, for a juice fermentation you squeeze them.
Depending on the recipe, add sugar, yeast and, if necessary, acid or lime to the mash or juice. Note: You can also add the sugar gradually, then there will be a little more alcohol at the end because the yeast can work more efficiently. However, it is easier to add all the sugar at once.
Fill the fermentation balloon with mash or juice, but no more than halfway! As soon as fermentation begins, CO2 is produced. The liquid will begin to bubble and sometimes overflow.
Place the fermentation balloon in a quiet place that has a temperature between 18 and 20 degrees Celsius all the time. After a few days, fermentation begins – the mixture bubbles.
If the fermentation is in full swing, you can also put the fermentation balloon in a cooler place. This slows down the fermentation.
After two to four weeks, there are hardly any bubbles left – the wine is ready. Now all you have to do is filter and bottle the wine. Note: If you have started mash fermentation, you can press out the juice after a few days and continue fermenting it. The longer the juice is in contact with the skin of the grapes, the darker the wine will be.

Important note on making wine yourself

Finally, the most important things to keep in mind when making wine:
Keep all your utensils very clean. This is how you prevent unwanted substances from getting into the wine.
Do not use metal accessories.
Follow the quantities exactly.
The first home-made wine may still taste a bit unusual. However, if you keep trying and adjusting your recipe, you’ll soon get satisfying results. It is best to start with a smaller amount of fruit.

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Food

Vegan Wine – What Makes it Special?

Vegan wine – that often causes heads to shake. Because most drinks are inherently vegan, aren’t they? Unfortunately that’s not true. We explain what makes vegan wine and which animal substances are contained in many wines.

Vegan wine: free from animal additives

When growing the grapes in the vineyard, there is still no difference between vegan and non-vegan wine. There are usually no animal substances to be found in the finished product either. In the production of wine, however, turbidity is often found or undesirable flavors, colors or smells appear. Then the wine is “clarified” or “fined”. Various animal proteins have been used in the production process for centuries:

Casein: Casein is made from fresh milk. It combines with the cloudy substances and settles on the bottom of the barrel. The clear wine is then skimmed off so that there is almost no protein or turbidity left in the wine.
Albumin: Albumin is found in egg yolk. It reduces the tannin content and makes the wine milder. After the addition, fine grains form in the wine, which are filtered out. This so-called “egg white fining” is mainly used for red wine.
Gelatin: Gelatin is usually made from pork bones. The background: Gelatine also combines with the cloudy substances and settles on the bottom of the barrel. The wine is then drawn off.
Isinglass: An isinglass is the dried swim bladder of fish. Just like gelatine, it binds small particles such as turbidity in the wine. The isinglass sinks to the bottom with the particles and the clear wine is skimmed off.
Lysozyme: Lysozyme is an enzyme derived from protein. In addition to the dairy industry, it is also used in the wine industry. It prevents faulty, spontaneous acid degradation from occurring

There are numerous vegan solutions for wine

In vegan wine production, wine is clarified with vegetable proteins or mineral substances instead of animal proteins.

Vegetable protein (from peas, beans, potato starch): Just like animal proteins, they bind the turbidity in the wine and make it clearer.
Bentonite: Bentonite is obtained from volcanic ash or the weathering of similar deposits. It can be used in the same way as proteins and is considered the safest remedy for clouding.
Activated charcoal: Activated charcoal also helps against bad taste, odor irritation or discoloration.
Sedimentation: If wine or must is left to stand, particles will settle out on their own. You are then left with careful skimming. This natural process is considered to be quality-enhancing and particularly gentle – but also very time-consuming.

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Cooking Tips

Wine Corks: Why You Should Still Not Dispose of It

Are you looking forward to an aromatic glass of wine, but then realize that it corks? Read here what you can do if the wine corks – and why you should still not dispose of it.

When wine begins to cork, you don’t see it visually at first. Because the cork changes neither its color nor its appearance. You can primarily tell from the smell that the wine is corked. It then gives off an odor that smells like damp cardboard or cardboard. This makes the wine appear less fresh. In technical jargon, this is also known as a “cork error”.

Tip: If you are unsure whether the wine really corks, you can easily check this by adding some carbonated water. This will enhance the smell and make it easier for you to tell if the wine is corked.

Why does wine cork?

Wine is corked by the breakdown product trichloroanisole (TCA), which reacts with certain substances in natural cork. However, you only notice the obvious smell when (invisible) mold has already formed on the cork and is producing the strong-smelling chemical. Nevertheless, according to current knowledge, corking wine is not harmful to health because the harmful substances are not available in sufficiently high quantities.

By the way: not only bottles with a cork, but also bottles with a screw cap are affected. In these cases, the TCA gets into the alcohol via barrels, hoses or cartons, for example. Ideal conditions for TCA to be released could also exist in wine cellars. Since the warm, humid cellar climate offers microorganisms an ideal breeding ground, they could react chemically and thus release the odorous anisole.

What else can you do with corked wine?

Before you pour the wine down the drain, you can try the following trick: Clean the neck of the bottle with a clean cloth and pour the wine into another container. Place a large piece of cling film in the wine. This attracts the TCA and reduces the cork taste. You can theoretically enjoy the wine again after 15 to 20 minutes, when the cork taste has reduced.

Alternatively, you could also try making vinegar from the leftovers of the wine. All you need is wine, water and naturally cloudy apple cider vinegar. Follow these steps to prepare the vinegar:

Take a larger glass jar, wash it out and let it dry well.
Pour the wine and water into the jar.
Add the apple cider vinegar to the wine and water mixture. Mix everything well with a wooden spoon.
Secure a piece of cloth over the jar with a rubber band to act as a “lid” and store in a warm place.
Now the acetic acid bacteria do the rest. They multiply and convert the alcohol so that after a few weeks you get acetic acid. During this time, you can let the vinegar “rest” and don’t have to stir it extra.
Tip: You have to decide for yourself whether you want to use the wine for cooking or not. In principle, it can still be used, but it can happen that the bland taste takes over the food and makes it inedible. However, if the cork smell isn’t too strong, you could still use the wine for cooking. Alternatively, you could also try to exchange the corked wine with the manufacturer. Smaller traders and winegrowers sometimes take back the fine wine as a gesture of goodwill.

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Food

Organic Mulled Wine: What’s in It?

Up to 50 million liters of mulled wine are drunk every year during the Christmas season. Read here why it is better to fill your cups with organic mulled wine – and where you can buy it.

Mulled wine almost always consists of red wine, more rarely white wine, it is mixed with various spices and is sweetened to a greater or lesser extent depending on the manufacturer. For industrially produced mulled wines, mass-produced wines of inferior quality are often added to the mix. In order to conceal the lack of quality, extra strong sweetening is usually used.

Such inferior mulled wines are typically offered cheaply in large bottles or 1-liter beverage cartons in supermarkets and discounters.

Organic mulled wine or your own recipe

You get better quality if you make your own mulled wine at home or use organic mulled wine. In the case of organic mulled wines, the industrial sugar is usually replaced by raw cane sugar, honey or agave syrup and dosed much more cautiously. In principle, the further down the sugar is mentioned in the list of ingredients, the better. Because this mulled wine contains much less sugar and is therefore of higher quality.

As far as alcohol is concerned: the law stipulates a minimum alcohol content of seven percent, but many products contain up to twelve percent. That means almost 20 grams of pure alcohol in one cup. And the higher the sugar content, the faster the alcohol gets into the blood.

In addition to cinnamon, mulled wine also includes other spices, especially cloves and cardamom – preferably in organic quality. Because these are not irradiated, grown without chemical pesticides or synthetic fertilizers. Ideally, they even come from fair trade. In addition, organic manufacturers do without artificial flavors and other additives in ready-made spice mixtures.

For the benefit! But whose?

In addition to the typical (organic) spices, many mulled wine compositions also include juices, for example grape, apple, orange or elderberry juice. However, since the fruits used for industrial variants often come from huge monocultures (such as oranges from Brazil), they often also contain large amounts of residues such as insecticides, fungicides and growth regulators.

Mulled wine: Watch out, it gets spicy here!

Coumarin made headlines in 2005/06. The flavoring substance from cinnamon (cassia cinnamon) was found in cinnamon rolls and other foods containing cinnamon in a dose that far exceeded the permissible limit. Some alcohol-free mulled wines also contained quite high proportions. Coumarin can damage the liver and be harmful to young children – provided it is consumed regularly and in large amounts. But cinnamon is not just cinnamon: in contrast to cassia cinnamon, Ceylon cinnamon contains hardly any coumarin.

If you prepare mulled wine yourself, it is better to use Ceylon cinnamon. However, since cassia cinnamon is cheaper, the industry often resorts to it. Which type of cinnamon the finished mulled wine mixture contains is usually not stated on the label. If you want to be on the safe side, you should check with the manufacturer of the organic mulled wine or the conventional product.

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Food

More than red wine – coffee culture in France

The French particularly appreciate their milk coffee with a delicious and leisurely breakfast. The obligatory breakfast croissant is often dunked in the steaming café au lait. The French milk coffee is traditionally served in a bol, a handleless bowl.

Important when preparing a real café au lait is the simultaneous pouring of coffee and hot milk into the bol. Otherwise it is not a café au lait! In France, if a regular coffee is to be ordered, a grand caé or a café double should be requested. Otherwise you will be served an espresso.

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Food

Leftover Mulled Wine? That’s How You Use Them

There are a number of ways you can use mulled wine. We’ll give you an overview of how to incorporate the leftovers when cooking and baking and present a quick and easy recipe for mulled wine jelly.

As a seasonal specialty, mulled wine is mainly popular during the cold season. When it gets warmer again, the desire for the hot drink gradually decreases and whole or opened bottles are often left behind. But even after a convivial winter evening, the question can sometimes arise the next day as to how leftover mulled wine can still be used.

Whether the leftovers are whole bottles or just small leftovers, you don’t have to throw them away. Even a few tablespoons can still be useful when baking. Here you can find out what options you have for using mulled wine in the kitchen.

Use mulled wine: Various possibilities

Christmas pastries are particularly good for using up leftover mulled wine. After all, mulled wine contains spices such as cinnamon, cloves or orange peel and therefore goes well with recipes that use similar combinations of spices.

You can add a special touch to a simple frosting by mixing it with mulled wine instead of water. Traditionally, such a mulled wine icing goes well with spice cakes, for example. You can also use it to glaze gingerbread, gingerbread, gingerbread or other Christmas cookies.
You can also refine the taste of the dough of a spice cake by replacing all or part of the water in the recipe with leftover mulled wine. This also works with other Christmas cake specialties or with classics such as Bundt cake and chocolate cake.
If you prefer to use the mulled wine in liquid form, it is a good basis for homemade sangria or a Christmas punch, for example. By the way: You can also use leftover punch in a similar way to leftover mulled wine by using it to refine pastries or desserts.
Mulled wine is also popular as a base for mousse. For example, in this recipe for gingerbread mousse, you can swap out the kirsch for the same amount of mulled wine. Or you prepare a classic red wine mousse with mulled wine.
Or you can try our simple recipe for mulled wine jelly.

Recipe for using mulled wine: mulled wine jelly

The basis for this recipe is 350 milliliters of mulled wine, i.e. about half a bottle. You can fill four small glasses (200 milliliters) with the finished jelly, for example. If you are working with leftovers, you can of course adjust the quantities and make more or less jelly accordingly.

Ingredients:

350 ml mulled wine
400 ml orange juice
500 g preserving sugar 2:1
1.5 tsp

Directions:

Pour the mulled wine and orange juice into a sufficiently large saucepan and bring the mixture to a boil.
Stir the jam sugar into the boiling liquid and let it simmer for about 10 minutes. Keep stirring constantly.
After ten minutes, reduce the heat to zero. The foam that forms during the boil should then collapse, leaving a clear jelly mass. You can skim off the remaining foam if necessary.
Pour the mulled wine jelly into sterilized glasses. Turn the jars upside down and let them cool in this position for at least 4 hours.

Unopened, stored in a cool and dark place, the mulled wine jelly will keep for at least six months. You can eat it pure on bread, but it also goes well with soft cheeses such as Brie and Camembert or with strong hard cheeses.

If you want, you can refine the taste with additional Christmas spices. In the second step, for example, let a clove cook in a hanging sieve or add some grated orange zest. Instead of orange juice, you can use apple juice in the jelly.

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Ethiopia

How is tej (Ethiopian honey wine) made?

Introduction to Tej

Tej is a traditional Ethiopian alcoholic beverage made from honey, water, and a variety of herbs and spices. It is a sweet and tangy wine that has been enjoyed in Ethiopia for centuries. In Ethiopian culture, Tej is considered a symbol of hospitality and is often served during special occasions and celebrations.

Tej is a naturally fermented beverage, meaning that it contains no additional alcohol or preservatives. It is a popular alternative to beer and other alcoholic drinks in Ethiopia, and it is widely available at restaurants and bars throughout the country.

The Ingredients of Tej

The primary ingredient in Tej is honey, which is sourced from local beekeepers in Ethiopia. The honey is typically a mixture of different flower nectars, giving it a unique flavor and aroma. In addition to honey, Tej also includes water, hops, and a variety of herbs and spices, such as gesho and rue.

Preparing the Honey

To prepare the honey, it is first heated to a high temperature to remove any impurities and to make it easier to mix with water. Once the honey has been heated and thinned out, it is mixed with water and placed in a large fermentation vessel.

Fermenting the Honey

The fermentation process for Tej can take anywhere from a few days to several months, depending on the desired flavor and alcohol content. During fermentation, the yeast naturally present in the honey and the added hops and spices convert the sugars into alcohol, creating a fizzy and tangy beverage.

Adding Extracts and Spices

Once the honey has fermented, various extracts and spices are added to give the Tej its unique flavor and aroma. The most common spice used in Tej is gesho, which is a plant native to Ethiopia that gives the wine a slightly bitter taste.

Aging the Tej

After the spices have been added, the Tej is aged for a period of time to allow the flavors to blend and mature. The aging process can take anywhere from a few weeks to several months, depending on the desired taste and aroma.

Bottling the Tej

Once the Tej has aged, it is bottled and sealed to preserve its flavor and carbonation. The bottles are typically stored in a cool and dark place until they are ready to be served.

Enjoying Tej with Meals

In Ethiopian culture, Tej is often served with meals as a refreshing and flavorful beverage. It pairs well with traditional Ethiopian dishes such as injera, a sourdough flatbread, and wot, a spicy stew made with meat or vegetables. Tej is also often enjoyed as an aperitif or as a dessert wine.

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France

How is wine traditionally paired with French cuisine?

Introduction to Wine Pairing

Wine pairing is the process of selecting the appropriate wine to complement the flavors of a particular dish. The right pairing can enhance the flavors of both the food and the wine, leading to a heightened culinary experience. In France, wine is an essential part of the dining experience, and pairing wine with French cuisine is a well-established tradition.

The Basics of French Cuisine

French cuisine is known for its complexity and attention to detail. It is characterized by the use of rich sauces, butter, herbs, and spices. French cuisine is also highly regional, with each region having its own unique specialties. The most famous French dishes include Coq au Vin, Bouillabaisse, Ratatouille, Escargots, and Crème Brûlée.

Red, White, and Rosé Wines for Pairing

Wine pairing with French cuisine is often based on the color of the wine. Red wines are typically paired with red meats and hearty dishes, while white wines are paired with fish, poultry, and lighter fare. Rosé wines, with their refreshing acidity, are perfect for pairing with salads and seafood.

Classic Wine Pairings with French Dishes

Some classic wine pairings with French dishes include pairing a robust Bordeaux with a steak, a Chardonnay with seafood, or a sparkling wine with a cheese plate. Champagne is often paired with oysters, while a Burgundy pairs well with Coq au Vin. For dessert, a Sauternes is a perfect pairing with a Tarte Tatin.

Regional Wine Pairings in French Cuisine

Each region of France has its own unique wines that pair perfectly with the local cuisine. In Burgundy, a Pinot Noir pairs well with a Boeuf Bourguignon, while a Syrah from the Rhone Valley is a perfect pairing with a Cassoulet from the Southwest. In the Loire Valley, a Sauvignon Blanc is the ideal pairing for a fresh seafood dish.

Tips for Perfecting Your Wine Pairing Skills

When pairing wine with French cuisine, it is essential to consider the flavors and spices used in the dish. It is also important to choose a wine that complements the texture and weight of the food. Don’t be afraid to experiment and try new pairings. And remember, the most important thing is to enjoy the experience and savor each sip and bite.

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Gabon

How is palm wine produced and consumed in Gabon?

Introduction to Palm Wine in Gabon

Palm wine, locally known as “Mimbo,” is a traditional alcoholic beverage widely consumed in Gabon. It is made from the sap of various palm trees species, including raffia, oil, and wine palms. The beverage is popular across Gabon and enjoyed by both men and women. Palm wine is seen as a symbol of Gabonese culture and identity, and its production and consumption are deeply ingrained in the country’s social fabric.

Harvesting and Collection of the Palm Wine

To produce palm wine, a hole is drilled into the trunk of the palm tree and the sap is collected in a container. This process is typically done in the late afternoon or evening when the sap starts to flow. The sap is collected every day for about a week before it is left to ferment. Harvesting of the palm wine is a delicate process, as the tree can be damaged if not done appropriately.

Fermentation Process of the Palm Wine

After the sap is collected, it is left to ferment for 24 to 48 hours. During the fermentation process, the sap naturally transforms into alcohol, giving it a unique taste and scent. The longer the fermentation process, the higher the alcohol content of the palm wine. The fermentation process is carefully monitored to ensure that the palm wine does not spoil.

Packaging and Preservation of the Palm Wine

After the fermentation process, the palm wine is packaged in various containers such as bottles, jugs, and plastic bags. The containers are then sealed to prevent air from getting in, which can cause spoilage. Palm wine can be preserved for several days if properly sealed.

Consumption of Palm Wine in Gabon

Palm wine is traditionally consumed in social gatherings and special occasions such as weddings, funerals, and cultural festivals. It is usually served in a calabash or a gourd and passed around among the guests. In Gabon, it is not uncommon to see people drinking palm wine during the day or at night. The beverage is also believed to have medicinal properties and is used to treat various ailments.

Cultural Significance of Palm Wine in Gabon

Palm wine plays a significant role in Gabonese culture and is considered a symbol of hospitality and social bonding. It is a traditional beverage that has been consumed by Gabonese people for generations and is an essential part of the country’s cultural heritage. The production and consumption of palm wine continue to be passed down from generation to generation, ensuring that this cultural tradition remains alive.

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