EFSA Finds Up to 60% of Wine Drinkers May Exceed Safe Sulfite Intake, Challenging Industry Norms

On November 6, 2025, Vinetur released a comprehensive report examining the global status of sulfur dioxide (SO2), commonly known as sulfites, in the wine industry. The report provides a detailed analysis of regulatory frameworks, oenological practices, public health concerns, and emerging alternatives to SO2 use in winemaking.

Sulfur dioxide has been a cornerstone additive in winemaking for centuries due to its dual role as an antioxidant and antimicrobial agent. Its effectiveness and low cost have made it nearly irreplaceable. However, the use of SO2 is now at a critical juncture. Consumer demand for “clean” products, confusion about health impacts, and new regulatory scrutiny—especially from European authorities—are driving significant changes in how the industry approaches sulfite management.

The report highlights a key disconnect between regulation and actual market practice. While legal limits for total SO2 in wine can range from 150 mg/L to 400 mg/L depending on wine type and jurisdiction, studies by the International Organisation of Vine and Wine (OIV) show that average levels in commercial wines are much lower, typically between 60 and 130 mg/L. This suggests that most producers use SO2 conservatively, well below the maximum allowed. Despite this, public perception often assumes wines are saturated with sulfites up to legal limits.

A major focus of the report is the persistent myth that sulfites cause headaches after wine consumption. Recent research from the University of California, Davis (2023) points instead to quercetin—a natural flavanol found in red grape skins—as the likely cause. Quercetin can inhibit the enzyme ALDH2 in some individuals, leading to a buildup of acetaldehyde, which causes facial flushing, nausea, and headaches. This mechanism is similar to that of disulfiram, a drug used to treat alcoholism. The study’s findings challenge long-held beliefs about sulfites and headaches and suggest that consumer education is needed to correct misconceptions.

While the headache myth is being debunked, real health risks associated with SO2 remain for certain groups. Sulfite hypersensitivity is recognized as a clinical issue, particularly among asthmatics (affecting 5-10% of this group) and people prone to dermatological reactions. In 2024, the American Contact Dermatitis Society named sulfites “Allergen of the Year,” highlighting their impact on sensitive individuals.

The most significant regulatory development comes from the European Food Safety Authority (EFSA), which recently re-evaluated sulfite safety. Citing insufficient toxicological data from industry sources, EFSA could not reaffirm the traditional Acceptable Daily Intake (ADI) for sulfites. Instead, it applied a stricter Margin of Exposure (MOE) approach and concluded that high consumers of sulfites—especially adults—may exceed safe intake levels by up to 60%. EFSA also raised concerns about possible neurotoxic effects linked to chronic exposure.

In response to these pressures, research into alternatives to SO2 has accelerated. Physical technologies such as Pulsed Electric Fields (PEF) and High Pressure Processing (HPP) are being tested for microbial control without chemical additives. Biological strategies like bioprotection—using benign microbes to outcompete spoilage organisms—and innovations such as polyphenol extracts derived from grape pomace are showing promise in replicating both antioxidant and antimicrobial functions of SO2.

The regulatory landscape for SO2 varies worldwide but generally follows OIV recommendations as a baseline. The European Union sets limits at 150 mg/L for dry reds and 200 mg/L for dry whites/rosés, with higher allowances for sweet wines. The United States allows up to 350 mg/L but requires labeling if total SO2 exceeds 10 ppm—a threshold mirrored in Australia and New Zealand.

Market data collected between 2023 and 2025 confirm that most wines contain far less SO2 than permitted by law. For example, Spanish red wines averaged 92 mg/L; white wines averaged 107 mg/L. Similar trends were observed in Romania, Sweden, and Moldova. Even organic wines do not always guarantee lower sulfite content; while U.S.-certified organic wines must have less than 10 ppm total SO2 (with no added sulfites), EU organic wines may contain up to 100 mg/L or more.

“No Sulfites Added” (NSA) wines represent a small but growing niche driven by consumer demand for transparency and minimal intervention. However, even these wines naturally contain some sulfites produced during fermentation by yeast—typically between 10 and 20 mg/L—making “sulfite-free” an inaccurate label.

Replacing SO2 entirely remains challenging because no single alternative matches its dual functionality at comparable cost or ease of use. Chemical substitutes like lysozyme or chitosan offer partial solutions but have limitations related to cost or spectrum of activity. Physical methods such as PEF or HPP are effective but require significant investment and infrastructure changes.

Recent innovations focus on natural solutions aligned with sustainability goals. Bioprotection uses selected non-Saccharomyces yeasts to prevent spoilage early in production but may alter sensory profiles. Upcycling grape pomace into polyphenol-rich extracts offers both antioxidant and antimicrobial benefits while supporting circular economy principles within wineries.

Health concerns around sulfites are now more nuanced than ever before. While severe reactions are rare outside sensitive populations (notably asthmatics), EFSA’s findings on potential neurotoxicity have prompted calls for urgent industry-funded toxicological research to fill data gaps identified by regulators.

Emerging research is also exploring how SO2 affects gut microbiota composition after wine consumption. A recent study using simulated digestion models found that SO2-treated wines slightly reduced beneficial bacteria while increasing some pro-inflammatory strains; however, polyphenols present in red wine appeared to mitigate these effects.

Looking ahead to 2026, the wine industry faces several strategic imperatives: correcting public misconceptions about sulfite-related headaches; addressing real allergenic risks through clear labeling; responding proactively to regulatory challenges by investing in new toxicological studies; and accelerating adoption of alternative preservation methods that reduce or eliminate reliance on SO2 without compromising wine quality or stability.

The report concludes that while SO2 remains indispensable today due to its unique properties and economic viability, its future use will depend on how effectively the industry adapts to evolving scientific knowledge, regulatory demands, and consumer expectations for safer and more transparent products.