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No matter how much or how little you know about wine, chances are you've heard about sulfites. Blamed for everything from allergies to hangovers, sulfites are compounds that naturally occur in the human body, certain foods, and wine. They can also be created synthetically to use as preservatives. As such, there's an ongoing debate about whether or not these compounds can spell trouble for your health.  But is there such a thing as wine without sulfites? And is this type of wine better for your health? This guide will clue you in to everything you need to know about sulfites so you can make an informed decision before picking your next bottle of wine. What Are Sulfites? Sulfites are inorganic salts that contain the sulfite ion and can act as preservatives and antioxidants, namely for food and drinks. Some examples of sulfites include sulfur dioxide, sodium bisulfites, and metabisulfites. They can reduce browning on fruits and vegetables, prevent the growth of yeast and bacteria in wine, and even stabilize the potency of medications. Plenty of foods (think dried fruit, canned soups, and prepackaged deli meats) have added sulfites, while others such as chocolate, black tea, eggs, and fermented foods like pickles, sauerkraut, and kimchi contain natural sulfites.  Wine also contains naturally occurring sulfites. Because sulfur dioxide is released as a natural byproduct of the fermentation process during winemaking, it's impossible to have a completely sulfite-free wine. That said, you can find wines that are made without added sulfites (aka lab-created, synthetic sulfites). How Do Sulfites Affect Wine? As mentioned, synthetic sulfites affect wine by acting as a preservative and inhibiting bacterial contamination. Many winemakers use sulfur dioxide to kill off unwanted yeast and bacteria so you don't get an oxidized wine, which could ultimately ruin a wine's taste, texture, color, and appearance. However, not all wines have added sulfites.