Sulfites in Wine and Headaches: What’s True and What’s Myth

Sulfites and wine headaches: myths vs. facts. Discover what science says and what really causes your discomfort.

ALL ABOUT WINE

Cristina Etchego

10/19/20268 min read

Do sulfites cause headaches?

“Wine gives me a headache. It must be the sulfites.” I’ve heard that hundreds of times in wine shops and restaurants, nearly always with total conviction. The science is more complicated, and in places surprising.

What sulfites are and why they are in wine

Probably not. There is no solid scientific evidence linking the sulfites in wine to headaches. Red wines, the ones most often blamed, usually contain fewer sulfites than white or sweet wines. Some people really are sensitive to sulfites, but only a minority, mostly people with asthma, and the reaction shows up as breathing problems or skin reactions, not headaches.

So what does cause them? There’s no single, settled answer. The main suspects are alcohol itself, natural compounds in wine such as quercetin, biogenic amines such as histamine, and individual susceptibility. Let’s take them one at a time.

How many sulfites does a wine contain?

Sulfites come from sulfur dioxide (SO₂), which winemakers have used for centuries for two reasons. It works as an antioxidant, protecting wine from oxidation, and as an antimicrobial, holding back unwanted bacteria and yeasts.

Fermentation also produces sulfites on its own, roughly 10–20 mg/L depending on the source. That’s why it’s very hard to find a wine with none at all.

The phrase “Contains sulfites” is required on EU labels when a wine has more than 10 mg/L of SO₂. It only tells you the threshold was crossed, not how much is in the bottle.

European legislation (Delegated Regulation (EU) 2019/934 and its amendments) sets maximum levels of total SO₂ that vary by wine type:

Do wines with no added sulfites keep and age as well?

Generally, no. SO₂ protects wine from two threats: oxidation and microbial spoilage. Without that protection, a wine copes less well with oxygen and temperature changes, and it is more vulnerable to bacteria and yeasts such as Brettanomyces, which can cause unpleasant aromas and excess volatile acidity.

That is why wines with added sulfites tend to last longer and cope better with changes in temperature and storage. Wines without them demand rigorous hygiene in the winery, careful control of oxygen, and good storage at home: somewhere cool, at a steady temperature, away from light.

There are exceptions. Fortified wines such as Port or Madeira don’t need sulfites to prevent a second fermentation in the bottle, because their alcohol already protects them. And some producers make stable wines from grapes with good acidity and meticulous work. Even so, for a wine meant for long cellaring, SO₂ remains the most reliable tool. Wines with no added sulfites are usually best enjoyed young.

Wines with more sugar need more protection because residual sugar could restart unwanted fermentation. Red wines, rich in tannins and anthocyanins that already act as natural antioxidants, need less. Industry data suggests most commercial wines stay well below these limits.

Are sulfites really to blame?

There are three reasons to doubt them:

The logic doesn’t add up. If sulfites were the cause, white and sweet wines, which contain more, would give more headaches than red. It’s actually the other way around: many people who get headaches from red wine drink white and sweet wines without trouble.
Other foods contain far more. According to the University of Florida’s extension guide (UF/IFAS), sulfites can reach hundreds of ppm in some foods and approach 1,000 ppm in certain fruit and vegetable products. Even so, nobody blames raisins or dried apricots for their headaches.
There are no studies to prove it. Reviews and specialist sources agree: there is no solid evidence that the sulfites in wine cause headaches.

When sulfites do matter

Sulfite sensitivity is real and should be taken seriously. The FDA estimates that it affects roughly 1 in 100 people, and around 5% of people with asthma (other sources put that figure as high as 10%). It can appear at any age. Typical symptoms involve breathing and the skin: wheezing, shortness of breath, hives, and, rarely, a severe reaction.

If you have asthma and feel tightness in your chest or have trouble breathing after drinking wine, talk to your doctor or an allergist. That’s a health question, not a tasting one.

The real suspects behind wine headaches

Let’s be honest: science hasn’t solved this yet. These are the hypotheses with the most support.

Alcohol and acetaldehyde

Ethanol dilates blood vessels, which can trigger headaches, especially in people prone to migraine. Breaking alcohol down also produces acetaldehyde, a toxic compound that causes flushing, nausea, and headaches when it builds up. A large share of the East Asian population (around 40%, according to UC Davis enology professor Andrew Waterhouse) carries an enzyme variant that clears acetaldehyde slowly, which explains why many people react strongly to alcohol.

Quercetin: the most recent hypothesis

In 2023, a team at the University of California, Davis published a study in Scientific Reports pointing to quercetin, a flavonoid found in grape skins. Their hypothesis: once it reaches the bloodstream, quercetin is converted into quercetin glucuronide, which interferes with a key enzyme in alcohol metabolism and lets acetaldehyde build up.

Three details any sommelier will appreciate: grapes produce quercetin in response to sunlight, its levels vary enormously from wine to wine, and the effect would be more likely in people with a history of migraine or other primary headaches, according to neurologist Morris Levin (UCSF). But this is still a hypothesis. The authors themselves planned a small clinical trial to put it to the test.

Histamine and biogenic amines: an open debate

Biogenic amines such as histamine and tyramine form during fermentation, mainly through the action of lactic acid bacteria. There’s a plausible mechanism: alcohol inhibits the enzyme DAO, which breaks down histamine, so histamine could build up in people with low DAO activity.

But the evidence isn’t conclusive. Red wine does contain histamine (averages of around 20 mg/L are cited, against 1 mg/L in whites), though less than many foods, such as spoiled fish or canned products. Older controlled studies found no link between a wine’s histamine content and intolerance, and the Australian Wine Research Institute considers typical concentrations too low to have any physiological effect.

There’s also a twist. Master of Wine Sophie Parker-Thomson found that wines with more than 30 mg/L of SO₂ added before fermentation had much lower levels of biogenic amines. In other words, sulfites could protect against those amines rather than cause the problem. That said, this is an association observed in wines, not a trial in people.

Tannins and other polyphenols

Polyphenols (tannins, flavonoids) are the usual suspects because red wine is so rich in them. They may well contribute, but the most specific hypothesis today is the one about quercetin, and there is no firm evidence for tannins themselves.

What about dehydration?

You hear it constantly, but how much it matters is disputed. Studies involving vasopressin don’t show a strong link between dehydration and how bad a hangover is. Drinking water between glasses is sensible, but it won’t fix everything.

Look for the pattern. Only with reds? With any wine? One glass or three? A few weeks of notes will tell you more than any theory.
Eat something and drink water while you drink wine. It’s not a cure, but it’s good practice.
Drink less. Alcohol is the common factor in every hypothesis.
See your doctor if the pain is frequent or severe, if you have migraines, or if wine brings on breathing problems or skin reactions.

Wine headache versus hangover

A wine headache usually shows up 30 minutes to 3 hours after drinking, even after small amounts. A hangover arrives hours later and brings other symptoms. The two may have different causes.

What about “sulfite-free” and natural wines?

“No added sulfites” doesn’t mean “no sulfites”: fermentation produces some on its own. And if Parker-Thomson’s finding holds up, a wine with no added SO₂ could contain more biogenic amines, not fewer. So the “no headache” promise often attached to natural wine is open to question. A natural wine can be excellent, but that doesn’t mean it will agree with you or spare you a headache.

What to do if wine gives you a headache

Frequently asked questions

Are the sulfites in wine bad for you?

For most people, no. Every wine contains sulfites, some produced naturally during fermentation and some added, and they also turn up in many other foods, such as dried fruit, pickles, and juices. The exception is people who are sensitive to them, especially those with asthma (an estimated 5% to 10% of asthmatics). They may get chest tightness, hives, or shortness of breath. If that sounds like you, talk to your doctor or an allergist.

Does organic wine have fewer sulfites?

In the EU, organic wine has lower maximum SO₂ limits than conventional wine, but it isn’t sulfite-free.

Why does red wine cause more headaches than white?

Nobody knows for sure. Sulfites can’t be the explanation because red wine contains fewer. Quercetin and other polyphenols, which are more abundant in red wine, are the leading candidates today, along with biogenic amines.

Can I be allergic to sulfites?

Some people are sensitive to them, especially those with asthma. Symptoms involve breathing or the skin. If you think this applies to you, see an allergist.

Sources

UC Davis: “Why do some people get headaches from drinking red wine?”
Devi, A. et al., Scientific Reports (2023), study on quercetin and red wine headaches.
The Drinks Business: “Natural wine ‘no headache’ claims called into question by new study” (on the work of Sophie Parker-Thomson MW).
Wine Enthusiast: “What’s Causing Your Wine Headache? It Might Not Be Sulfites.”
“No correlation between wine intolerance and histamine content of wine,” Journal of Allergy and Clinical Immunology (2001).
“Intolerance to dietary biogenic amines: a review,” PubMed.
“Histamine and histamine intolerance,” American Journal of Clinical Nutrition.
UF/IFAS Extension: “Sulfites: Separating Fact from Fiction.”
Delegated Regulation (EU) 2019/934 and amendments (SO₂ limits in wine).

Do cheap wines contain more sulfites than expensive ones?

Not necessarily. The amount of sulfites depends on the style of the wine and how it is made, not on its price.

So an inexpensive dry red can contain fewer sulfites than a high-end sweet white, and the reverse can happen too. Every wine, cheap or expensive, must also stay within the same legal limits. If the amount worries you, look at the type of wine rather than the price.

What does “contains sulfites” mean on the label?

It means the wine has more than 10 mg/L of SO₂. It doesn’t say how much.

Conclusion

Blaming sulfites is easy, but the evidence doesn’t support it. A headache after wine seems to have several causes, with alcohol as the common thread and compounds such as quercetin or biogenic amines still under study. The most honest thing I can say as a sommelier is this: science doesn’t have a definitive answer yet, but it has plenty of reasons to stop blaming sulfites.