Yes, most non-alcoholic wines contain sulfites. These wines start as regular wine before the alcohol is removed, and sulfites are typically added at multiple stages of that process. The amounts are generally lower than in conventional wine, but they’re still present in most bottles you’ll find on the shelf.
Why Non-Alcoholic Wine Contains Sulfites
Non-alcoholic wine is made by first producing a conventional wine, then removing the alcohol through methods like vacuum distillation or reverse osmosis. Sulfites (sulfur dioxide, or SO2) are added during the original winemaking process at several key points: at crush to prevent unwanted bacteria and wild yeasts from contaminating the grape juice, after fermentation to stabilize the wine, and again at bottling as a preservative.
When the alcohol is later stripped out, the sulfites that were already added don’t leave with it. They remain dissolved in the liquid. And here’s where it gets interesting: removing the alcohol actually makes the wine more vulnerable to spoilage. Alcohol itself acts as a natural preservative, so once it’s gone, producers often need to rely even more on sulfites (or other preservation methods) to keep the product stable on store shelves.
How Much Sulfite Is in Non-Alcoholic Wine
Non-alcoholic wines typically contain less sulfite than their full-strength counterparts, but specific levels vary by brand and style. For reference, conventional red wines in the EU can contain up to 160 mg per liter, while medium-sweet white wines can reach 210 mg per liter. White and sweet wines consistently carry more sulfites than reds and dry wines because they lack certain natural compounds, like tannins, that help with preservation on their own.
The same pattern holds in non-alcoholic versions. A dealcoholized white wine will generally have more sulfites than a dealcoholized red. Exact numbers aren’t always printed on the label beyond the required declaration, so if you’re sensitive, contacting the producer directly for a specific parts-per-million figure is your best option.
How to Tell if a Bottle Contains Sulfites
In the United States, any food or beverage with 10 parts per million (ppm) or more of sulfites must carry a “Contains Sulfites” label. The EU follows the same 10 mg per liter threshold. If you see that declaration on a bottle of non-alcoholic wine, it means the sulfite concentration is at or above that cutoff. If the label doesn’t mention sulfites, the wine either contains less than 10 ppm or, less commonly, was made without any added sulfites at all.
Keep in mind that grapes naturally produce small amounts of sulfites during fermentation. Even a wine marketed as “no added sulfites” will contain trace levels, typically in the range of a few ppm. Truly zero-sulfite wine doesn’t exist.
Sulfite Sensitivity and Non-Alcoholic Wine
For most people, the sulfites in non-alcoholic wine are harmless. But for a specific group, they can cause real problems. People with asthma, particularly those with poorly controlled or non-allergic asthma, are the most at risk. When sulfite-containing wine reaches the stomach, it releases sulfur dioxide gas, which can stimulate receptors in the airways and trigger bronchoconstriction, a tightening that makes breathing difficult.
White wine tends to cause more of these reactions than red, both in conventional and non-alcoholic versions, because of its higher sulfite content. Symptoms can include wheezing, chest tightness, flushing, hives, or digestive discomfort. These are classified as intolerance reactions rather than true allergic reactions, since researchers have been unable to detect sulfite-specific antibodies in the blood of affected individuals. The distinction is mostly academic if you’re the one having the reaction, but it does mean standard allergy testing may not flag the issue.
If you’ve had reactions to conventional wine, switching to non-alcoholic wine won’t necessarily solve the problem. The sulfites are still there, and the absence of alcohol doesn’t reduce your sensitivity to them.
Finding Non-Alcoholic Wine With Fewer Sulfites
A small but growing number of producers make non-alcoholic wines with no added sulfites. These brands typically rely on alternative preservation strategies: pasteurization, sterile filtration, cold storage, or the addition of natural antioxidants to keep the wine fresh. Some also use grape concentrates, botanical extracts, or finishing agents like gum arabic, mannoproteins, and tannins to restore flavor and mouthfeel lost during dealcoholization, reducing the need for sulfites as a crutch.
When shopping, look for “no added sulfites” or “no sulfites added” on the label. Organic non-alcoholic wines are another option, though regulations vary by country. In the US, wines labeled “organic” cannot have added sulfites, while wines labeled “made with organic grapes” can. The same distinction applies to their non-alcoholic counterparts.
Red non-alcoholic wines are a pragmatic choice if you’re trying to minimize sulfite exposure without going fully sulfite-free. Their naturally higher tannin content means producers can use less added sulfite while still achieving a stable product. Dry styles also tend to have less than sweet ones, since residual sugar creates a more hospitable environment for microbial growth that sulfites are needed to control.