Originally Posted by 2ndGenBrewer
One thing everyone forgot to mention here is that alcohol can be used as a perserative if you're willing to / want to age for a year or two. Just like with mead you can add extra sugar to wine and use a yeast like EC-1118. If proper nutrient additions are used you can get upwards of 18% ABV. At this level bugs aren't likely to survive and the alcohol will preserve the wine indefinatly. My $.02
One more thing on sulfites: they are naturally created. Even if we don't add sulfites, they are already in the wine. If the grapes/fruit is grown in soil containing sulfur, you'll have sulfites in your wine.
If you want to dissipate the sulfites prior to drinking wine, get one of those aerators that you pour into, it will allow the gas to escape.