Analysis of Sulfite Concentrations in Common Beverages Consumed in the United States
Victoria Asuquo, Nicole Case, Aaron Wang, Chloe White, Ruizhi Zhang, Delaney D. Ding, Robert P. Dellavalle, Cory A. Dunnick, Jon J. KibbieObjective:
Sulfites are widely used as preservatives in food and beverages and can also occur naturally during fermentation. Their presence may pose health risks to sensitive individuals, including those with contact dermatitis. Accurate quantification of sulfite concentrations in consumer products is essential for regulatory compliance and public safety.
Methods:
Free sulfite ion content was measured in 15 U.S. beverages in each category, including red wine, white wine, liquor, liqueur, lagers, ales, fruited/malt beers and ciders, energy drinks/tea/coffee, pre-workout/protein drinks, kombucha, juice, and soft drinks. Testing was performed in duplicate using food-grade sulfite strips with purified water as the control.
Results:
Wines contained the highest sulfite levels, with some samples reaching 250 parts per million (ppm). Beers varied, with ales being highest and lagers the lowest. Liqueurs averaged 21.33 ppm, while workout beverages were higher than soft drinks and energy drinks. Juices were mostly low, though one exceeded 100 ppm. Kombucha and liquors measured at or below 10 ppm.
Conclusions:
Findings highlight the need for stricter sulfite monitoring, improved labeling, and alternative preservation strategies to protect sulfite-sensitive individuals.