Do you experience headaches, red spots, itching, or insomnia after enjoying wine? As a seasoned vinologist, I've developed a reliable solution to let you savor every sip discomfort-free.
For true wine enthusiasts, giving up that perfect glass isn't an option. That's why Sulfree exists—allowing you to indulge without the aftermath.
Vinologist Jacqueline Niesten created Sulfree, a food-grade hydrogen peroxide-based agent. It transforms free sulfites in wine into harmless sulfates—the same levels found in regular drinking water. Best of all, it leaves no taste behind.
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Wine naturally contains sulfites, produced during grape fermentation. Many producers add more to extend shelf life during transport and storage. Unfortunately, this can trigger physical reactions like headaches or fatigue.
Jacqueline shares: “I personally suffered from free sulfites in wine. After just two glasses at dinner, I'd wake up feeling like I'd downed two bottles. With my extensive experience at a wine company and vinologist training, I developed Sulfree. I leveraged testing at a major bottling facility and their expertise on sulfites in commercial wines.”
Just one drop neutralizes sulfites in dry wines (white, red, rosé) and sparkling varieties. Use two drops for sweet wines (white and port). For champagne, aged wines, and organic options—which have lower free sulfite levels—half a drop suffices.
