Why are sulfites used?
Sulfur dioxide is used in grape juice or wine to stop oxidation and to inhibit the growth of mold or bacteria. It is a naturally occurring type of sulfite, mined from the earth and heated into a liquid.

Is the addition of sulfites a new technique?
There is evidence that sulfur dioxide has been in use since Roman times. It has been used for centuries by European winemakers.

Why was the CONTAINS SULFITES label added to wine?
Sulfites that were used in salad bars at high levels (1000-3000 ppm) to prevent oxidation caused a reaction to a small percentage of people who are sensitive to sulfites, mainly people with asthmatic conditions. The FDA banned the use of sulfites on fresh fruits and vegetables and the BATF required a warning label on beers, spirits and wines that exceed a 10 ppm threshold.

Do sulfites occur naturally in wine?
Wine yeasts produce 10-20 ppm of SO2 naturally during fermentation. This compares to the human body which produce around 1000 mg of sulfites per day through biochemical processes.

What levels of sulfites are in the wines of Good Harbor?
Aside from the 10-20 ppm levels that yeast fermentation contributes, we add enough sulfur to achieve 25-30 ppm free sulfur at bottling. Our natural wine chemistry in northern Michigan includes extremely low pH and high total acidity, precludes the use of much SO2.

Why do crystals sometimes form in bottled wine?
The major fruit acids in grape juce are tartaric and malic acid. When the juice changes into wine it forms a diluted alcohol solution which is supersaturated with potassium bitartrate (cream of tartar). The most natural way to get these crystals out of the wine is to chill it down to 28-30 degrees for a period of time, test the wine by chilling it to a colder temperature for 4 days and then observing if any more crystals fall out of solution. This takes care of most of the problem, however occasionally a wine will be bottled and then decide to redeposit tartrate crystals. The deposited crystals are not a form of spoilage, however winemakers recognize that the consumer will consider it a defect and most will replace the wine.

Wine and Health
Medical research has shown that adult humans in good health without conditions aggravated by alcohol can consume and may enjoy a health benefit from 1- 2 five-oz. glasses of table wine per day, depending on body weight.

Good Harbor wines are a natural living agricultural product. We take great pride in producing wines that help bring joy to a meal and life in general. If they are stored in a shaded area without temperature extremes the wines should age gracefully and bring enjoyment into the future.

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GOOD HARBOR VINEYARDS
34 S. Manitou Trail • Lake Leelanau 49653 • 231-256-7165
e-mail: winery@goodharbor.com • web: www.goodharbor.com