I did a quick search and did not find a definitive or easy to read explanation. I work in a primarily wine department at a grocery store and get the question as to what has the least Sulfites a lot. At least with wine Organic and aged have the least sulfites. From what I understand the problem lies more with it being added for stability? Well I had some one ask me about Sulfites in beer and my limited understanding left me with no answers. Can anyone help me out here?