Term for the salts and esters of sulphurous acid. However, the term is also used colloquially for sulphur or sulphur dioxide in general. In winemaking, the sulphur compounds potassium pyrosulphite and metabisulphite are used as antioxidants. According to EU regulation, since 2005 all wines with more than 10 mg/l sulphur must contain the note "contains sulphites" or "contains sulphur dioxide" on the label. However, this value can hardly be undercut and can therefore be found on almost every label. The labelling requirement takes into account hypersensitivity to sulphites. Consumption of even small amounts of sulphites can cause intolerance reactions such as asthma, allergic reactions of the immune system, urticaria and low blood pressure. The maximum permissible limits, which vary according to wine type, are given under the heading sulphurous acid.
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