The Science Behind Sulfites and Histamines in Wine
Understanding the Culprits
For many, a glass of wine is a relaxing treat, but for others, it can lead to unpleasant symptoms like headaches, flushing, congestion, or rashes. These reactions are often attributed to two compounds: sulfites and histamines. Understanding why they are in wine is the first step toward minimizing their impact.
- Sulfites (SO2): These are compounds that occur naturally during fermentation, but winemakers also add them as a preservative to prevent oxidation and inhibit microbial spoilage from unwanted bacteria and yeast. The amount of sulfites varies by wine type; white and sweet wines generally have more added sulfites than reds. Sulfite sensitivity, distinct from a true allergy, is particularly linked to asthma sufferers and can cause allergy-like reactions.
- Histamines: These are naturally occurring biogenic amines that form during fermentation and aging. Red wines typically contain higher levels than white wines due to extended contact with grape skins and the malolactic fermentation process, which is handled by lactic acid bacteria that can produce histamine. Histamine intolerance, where the body's diamine oxidase (DAO) enzyme can't properly break down excess histamine, is a common cause of symptoms like flushing, headaches, and congestion.
Why Reactions Differ
The combination and concentration of these compounds can vary widely between different wines, explaining why some people react to certain bottles and not others. Individual reactions also depend on personal sensitivity levels, genetics, and the activity of metabolic enzymes.
At-Home Methods to Reduce Sulfites and Histamines
Commercial Products
Commercial solutions offer a targeted approach to purification, providing convenient ways to treat wine by the glass or bottle.
- Filters and Wands: Products like PureWine's “The Wand” and Üllo use proprietary filters or resins to selectively remove histamines and sulfites from a single glass. You simply stir the wand in your glass or pour the wine through a filter. These offer convenience and targeted removal but involve the ongoing cost of purchasing new wands or replacement filters.
- Purifying Drops: Some products, such as “Drop It,” use a few drops of food-grade hydrogen peroxide (H2O2) to oxidize sulfites into harmless sulfates. A few drops per glass can reduce sulfite content. However, the exact sulfite level in the wine is unknown, and using too much H2O2 can introduce metallic or off-flavors. This method only targets sulfites, not histamines.
Simple Techniques
Some popular DIY methods are often suggested, but their effectiveness is limited.
- Decanting and Aerating: Letting a wine “breathe” in a decanter or aerator for 30 minutes or more can help some of the more volatile sulfur dioxide gas escape. While this can improve the flavor profile of certain wines, its effect is minimal for removing dissolved sulfites and has no impact on histamines.
- The Stainless Steel Spoon Trick: A viral trend suggests that stirring wine with a stainless steel spoon for 60 seconds removes sulfites. The theory is that carbon in the steel reacts with the SO2 molecules. However, scientific consensus questions its efficacy for removing significant amounts of dissolved sulfites, which are chemically bound in the wine.
Proactive Strategies and Alternative Choices
Choosing Low-Histamine Wines
For some, the best strategy is to avoid high-histamine wines from the start. Some European wineries produce lab-tested, low-histamine wines by using specific grapes, minimizing malolactic fermentation, and fermenting in stainless steel. Look for younger, fresh white wines or rosés, as they generally have lower histamine levels than most reds.
Considering Organic or Natural Wines
Organic wines contain lower levels of added sulfites, but this does not guarantee low histamine content, as histamine is a natural byproduct of fermentation. Natural or minimal-intervention wines might even have higher histamine levels due to spontaneous fermentation involving wild bacteria.
Supplementation
Individuals with a confirmed DAO enzyme deficiency, who struggle to break down histamine, might benefit from taking a DAO enzyme supplement before drinking wine. This must be done in consultation with a healthcare professional.
Comparison of Wine Purification Methods
| Method | Target | Efficacy (Sulfites) | Efficacy (Histamines) | Pros | Cons |
|---|---|---|---|---|---|
| Commercial Filters/Wands (e.g., PureWine, Üllo) | Both | High | High (Üllo, PureWine) | Convenient, targeted removal, preserves flavor | Costly, can be single-use (wands), filter replacement |
| Hydrogen Peroxide Drops (e.g., Drop It) | Sulfites | Moderate to High (for free sulfites) | None | Affordable, portable | Not for histamines, risk of off-flavors if over-dosed |
| Decanting/Aerating | Volatile Sulfites | Low to Moderate (volatile only) | None | Free, improves taste of some wines | Limited removal, requires time |
| Stainless Steel Spoon | Sulfites (claimed) | Unverified | None | Easy, cheap (if it works) | Effectiveness unproven by science |
| Choosing Low-Histamine Wines | Histamines | Varies | High (proactive) | Prevents formation, no post-treatment needed | Limited availability, higher cost |
Conclusion: Finding the Right Solution for You
While no wine is ever truly sulfite-free or histamine-free, several options exist for reducing these compounds and mitigating sensitivities. For those needing convenience and effective reduction of both, commercial filters or wands provide a strong option. Simple aeration can help with volatile sulfites, but those with significant histamine intolerance may need to seek out specialty low-histamine wines or use products that specifically target histamines. Ultimately, the best approach depends on your specific sensitivity and preference for a proactive or reactive method. It's always best to consult with a doctor if you suspect a serious allergy or intolerance.
For a detailed look into the science of sulfites and the effects of hydrogen peroxide, see this article by Wine Spectator: https://www.winespectator.com/articles/wine-sulfites-so2-hydrogen-peroxide-health.
