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Sulfites are natural substances used as preservatives in food and wine. They prevent oxidation and the growth of bacteria. Because wine is easily oxidized to vinegar, sulfites are especially important to preserve wine. Sulfites are also used on dried fruit to prevent it from turning brown from oxidation. 

Sulfites are produced naturally by yeast that makes the wine and is also added by the winemaker. Wine needs sulfite at a dose of about 35 mg/L to preserve the wine, but the law allows the wine to have up to 350 mg/L. You can also get online wine with low sulfite at drinktinto.com.

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The human body makes sulfites from proteins so the average human has more sulfites in it than the average bottle of wine. It seems unlikely therefore that a small amount of sulfite would trigger asthma. There are some people, however, who have had asthma attacks from drinking wine.  

This suggests that ironically, sulfite might protect some asthmatics from having a bad reaction to wine. The sulfites reduce the oxidation of the wine. We don't know for sure. One suggestion is that bees in wine are the problem. Another suggestion is that salicylates, which are similar to aspirin, may cause asthma. A wine that has been oxidized contains some acetic acid (vinegar) and acetaldehyde. Furthermore, alcohol is converted to acetaldehyde by the liver. 

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