Dried Fruit vs. Wine: The Truth About Sulphites and Sensitivities

by Joe Radosevich

It’s a myth we encounter time and again: “If you can eat dried apricots, you don’t have a sulphite sensitivity.” While this idea is widespread and often repeated, it oversimplifies the complex relationship between sulphites and how our bodies process them. Let’s dive into the science behind sulphites in dried fruit versus wine and explain why a sensitivity to wine’s sulphites can exist even if you can eat dried fruit without issue.

Understanding Sulphites in Dried Fruit

Sulphites are commonly used as preservatives in dried fruit to maintain their vibrant colour and extend shelf life. For example, dried apricots often contain sulphites applied to their surface. However, the way these sulphites interact with our bodies is different from the sulphites found in wine.

Bound Sulphites in Dried Fruit

When sulphites are added to dried fruit, they bind to the fruit’s surface. These bound sulphites are relatively stable and exposed to air, which can alter them through oxidation over time. Once ingested, these sulphites pass through your digestive tract, where stomach acid and digestive enzymes break them down. As a result, bound sulphites in dried fruit are less likely to cause adverse reactions, as they are neutralised before entering your bloodstream.

Understanding Sulphites in Wine

Unlike dried fruit, the sulphites in wine exist in multiple forms, including:

Bound Sulphites: Attached to compounds like sugars, acetaldehyde, or tannins.
Bisulphite Anions (HSO₃⁻): A form that interacts with other compounds in the wine.
Molecular Sulphites (SO₂): Commonly referred to as “free sulphites,” these act as the primary preservative and are the most reactive form.

The free sulphites in wine are what set it apart from dried fruit. These molecular sulphites are highly reactive, capable of crossing the mucosal layer in your mouth and entering your bloodstream quickly. Once in your system, they can cause adverse side effects for individuals sensitive to sulphites.

Why Free Sulphites Are Problematic

Free sulphites in wine can inactivate certain enzymes in the body, amplifying their potential to cause symptoms. Common reactions to sulphites in wine include:

Headaches or migraines
Flushing or skin redness
Nasal congestion or difficulty breathing
Upset stomach

This rapid absorption and systemic reaction make free sulphites in wine a more significant concern than the bound sulphites found in dried fruit.

The Myth of Dried Apricots and Sulphite Sensitivity

Many well-meaning articles suggest that if you can eat dried apricots without issue, you shouldn’t have a problem with sulphites in wine. However, this logic doesn’t hold up under scrutiny due to the fundamental differences in how sulphites are present and processed in these two items.

Key Differences Between Dried Fruit and Wine

Here’s a quick comparison of sulphites in dried fruit versus wine:

Form: Sulphites in dried fruit are bound to the surface, while wine contains free sulphites that are more reactive.
Absorption: Bound sulphites in dried fruit are broken down during digestion, whereas free sulphites in wine can enter the bloodstream quickly through the mouth and stomach lining.
Reactivity: Free sulphites in wine can inactivate enzymes and trigger systemic reactions, unlike the bound sulphites in dried fruit.

For these reasons, the ability to tolerate dried apricots doesn’t necessarily mean you won’t experience reactions to wine’s sulphites.

How to Enjoy Wine Without Sulphite Sensitivities

If you’re sensitive to sulphites, there’s no need to avoid wine altogether. With tools like the Ullo wine purifier, you can remove free sulphites from your wine, ensuring a smoother and safer drinking experience.

What Makes Üllo Different?

Üllo’s patented Selective Sulphite™ technology is designed to selectively remove sulphites from wine without compromising its natural flavours or aromas. This allows you to enjoy wine as the winemaker intended, free from the side effects of sulphites.

Benefits of Using Üllo

Removes Free Sulphites: Eliminates the most reactive and problematic form of sulphites.
Preserves Flavour: Maintains the wine’s original taste and bouquet.
Reduces Sensitivities: Helps prevent common sulphite-related symptoms.
Easy to Use: Works with all types of wine, from reds to whites and sparkling wines.

Debunking the Myths About Sulphites

It’s time to set the record straight. While dried fruit and wine both contain sulphites, the way these sulphites interact with your body is vastly different. Bound sulphites in dried fruit are neutralised during digestion, making them less likely to cause reactions. In contrast, free sulphites in wine can enter the bloodstream quickly, triggering adverse effects for sensitive individuals.

Enjoy Wine the Right Way

The myth that dried apricots and wine sulphites are interchangeable is one that needs to be put to rest. If you experience reactions to wine but not dried fruit, it’s likely due to the presence of free sulphites in wine, which are more reactive and systemic.

With Üllo wine purifiers, you can remove these sulphites and enjoy wine without the worry of adverse effects. Whether you’re a fan of bold reds, crisp whites, or sparkling wines, Üllo ensures that every glass is as pure and enjoyable as possible.