Sulfites in Wine

[rchuga]

I am a graduate student at the University of Georgia majoring in biochemistry and am in the process of learning all I can about wines. I am very impressed with the information that this site has to offer but I have one complaint: The section in the faq about sulfites in wine -

"We need these chemicals. Your body contains about 6 ounces of sulfur, mostly in amino acids, which combine to make proteins, which in turn combine to make all sorts of body parts- - -Skin, hair, nails and connective tissues. Sulfur is also a part of insulin, heparin and polysaccharides in the matrices of your cartilage, bones and teeth. You NEED to consume sulfur to replenish the supply to your body. Sources include meat, legumes, cabbage, onions, broccoli, cauliflower, garlic and - - - you guessed it - - - wine and beer! What do you smell when you chop garlic? Diallyl disulfide. Chives, leeks and onions? Other disulfides. And when you cook cabbage? Hydrogen sulfide, methyl sulfide and trisulfides. [...]If you're still bothered by the idea of sulfur products in your wine (you’re on your own with garlic), aerate the wine - - - pour it into another container before serving. This will allow excess sulfur dioxide to escape, but you may lose some good aromas as well. I think I’ll pour mine directly from the bottle to my glass, Bon appetit!”

This is not correct. Higher eukaryotes (mammals like us), cannot metabolize sulfur in its simplest form. We can only acquire sulfur in the form of amino acids through our diet. Sulfites in particular are not harmful in the small concentrations found in wine but they are of no benefit to humans. A quick explanation can be found here in the introduction:
http://www.fccc.edu/docs/sci_report2003/Kruger.pdf

You might want to update your website.

Thanks