White wine (contains sulfites)
White wine is a beverage obtained through the alcoholic fermentation of grape must (Vitis vinifera, family Vitaceae), generally separated from the skins before or during the early stages of fermentation.
It mainly contains water, ethyl alcohol, organic acids and aromatic compounds, together with small amounts of minerals and polyphenols.
In cooking, it is mainly used for deglazing, marinating, flavouring and preparing sauces, risottos, meat, fish and savoury dishes.
During cooking, some of the alcohol evaporates, but the amount remaining depends on temperature, cooking time and preparation method; it should not be assumed that all alcohol is always removed.
Sulfites can be naturally produced during fermentation and may also be added to limit oxidation and microbial spoilage, helping preserve the wine.
In sensitive individuals, particularly some people with asthma, sulfites may cause adverse reactions.
From a nutritional point of view, wine is not a significant source of vitamins, fibre or protein. Its energy content comes mainly from alcohol and, to a lesser extent, residual sugars.
Calories
White wine provides approximately 70–85 kcal per 100 ml, with variations mainly depending on alcohol strength and residual sugar content.
Allergens
It contains sulfites, which must be declared as allergens when present above the applicable regulatory threshold.
Assessment
An ingredient mainly valued for its aromatic and technological properties in cooking, with little nutritional value.
Ingredient verdict: effective as a flavouring ingredient, but it provides alcohol and contains sulfites.
Cons: Allergen
