Understanding Histamine in Wine
Histamine is a biogenic amine found in fermented foods and beverages like wine. Its level in wine is affected by the winemaking process. Individuals with histamine intolerance lack sufficient diamine oxidase (DAO), an enzyme that breaks down histamine, leading to symptoms such as headaches and digestive issues. Alcohol can also reduce DAO activity, worsening reactions to histamine-rich wine.
Winemaking Methods to Lower Histamine Content
Winemakers can minimize histamine by focusing on certain practices. While complete removal isn't possible, these methods can significantly reduce levels.
Grape Selection and Handling
- Grape Variety: The choice of grape matters. Thin-skinned grapes and white varieties generally result in lower histamine levels because the precursors are in the skins. Thicker-skinned grapes used for red wines, like Cabernet Sauvignon, have more skin contact and higher histamine potential.
- Hygiene and Processing: Maintaining strict hygiene throughout production is vital. Rapid processing and clean cellars prevent the growth of spoilage bacteria that produce histamine.
Fermentation Control
- Malolactic Fermentation (MLF): This process, using histamine-producing bacteria, significantly contributes to histamine formation. Low-histamine winemakers often skip MLF or use specific non-histaminogenic bacterial strains.
- Fermentation Vessels: Stainless steel tanks are preferred over porous oak barrels, as they are easier to clean and control, leading to lower histamine.
Aging and Storage
- Aging Time: Histamine levels can rise during aging as microorganisms continue to metabolize amino acids. Younger wines generally have less histamine.
- Storage Temperature: Cooler temperatures slow down microbial activity that produces histamine.
A Comparison of High and Low Histamine Wines
| Feature | High Histamine Wines | Low Histamine Wines |
|---|---|---|
| Wine Type | Red wines (e.g., Merlot, Cabernet Sauvignon) | White, rosé, and sparkling wines (e.g., Sauvignon Blanc, Riesling, Prosecco) |
| Grape Skins | Longer skin contact, especially with thick-skinned grapes, extracts more histidine. | Minimal to no skin contact, particularly with white and rosé wines. |
| Fermentation | Often undergoes full malolactic fermentation with conventional bacteria. | Malolactic fermentation is often avoided or controlled with non-histaminogenic strains. |
| Aging Vessel | Commonly aged in oak barrels, which can harbor more histamine-producing bacteria. | Typically aged in stainless steel tanks for cleanliness and temperature control. |
| Vintage | Older, more mature wines often have higher histamine levels. | Younger, fresher wines generally have lower levels. |
| Notable Producers | No specific producers; standard red wines vary widely. | Veglio Michelino, Weingut Fuchs, King Frosch. |
Post-Production Methods for Lowering Histamine
Several products and methods can help reduce histamine in wine after production.
In-Glass Filters and Purifiers
Products like 'The Wand' utilize filters to remove histamines and sulfites from a single glass of wine without affecting taste. Adsorptive filters from companies like ALKAA also aim to bind and remove these irritants.
Wine Drops
Liquid drops can be added to wine, with some claiming to reduce sulfites and histamines. However, their effectiveness in removing histamines is debated. These drops typically contain ingredients designed to neutralize certain compounds.
Practical Tips for Sensitive Individuals
- Choose Lighter Wines: Opt for young white, rosé, or sparkling wines, which are naturally lower in histamine.
- Look for Specific Labels: Some European wines are tested and labeled as 'low histamine'.
- Consider Winemaking Method: Seek wines fermented in stainless steel for lower histamine levels.
- Use a Wine Purifier: In-glass purifiers or filters can help reduce histamines and sulfites.
- Avoid Trigger Combinations: Combining wine with other high-histamine foods, like aged cheeses, can increase the total histamine load.
Conclusion
Managing histamine sensitivity while enjoying wine involves selecting wines produced with low-histamine methods and potentially using post-production purification tools. Understanding how grape choice, fermentation, and aging impact histamine levels allows consumers to make informed decisions. While completely histamine-free wine isn't achievable, these strategies can significantly reduce discomfort. For individuals with diagnosed histamine intolerance, consulting a healthcare provider for personalized advice is recommended.
Outbound link: For more in-depth information on the winemaking process and histamine, visit this resource: https://www.ajevonline.org/content/72/2/170
Key takeaways
- Red wine has more histamine: Red wines typically contain significantly higher levels of histamine than white, rosé, and sparkling wines.
- Winemaking affects histamine: Production methods like malolactic fermentation, aging in wooden barrels, and general hygiene have a major impact on a wine's final histamine content.
- Choose lighter, younger wines: Young white wines aged in stainless steel are generally the safest option for sensitive individuals.
- Use post-production tools: Special filters and purifiers are available to help reduce histamines and sulfites in a glass of wine.
- Check for certified labels: Some European wineries test and label specific batches of wine for low histamine content.
- Be aware of combined triggers: The effects of histamine in wine can be magnified when consumed with other high-histamine foods, like aged cheeses.
FAQs
Q: Why do some people get headaches from red wine? A: Many people experience headaches from red wine due to histamine and other biogenic amines, as well as tannins and sulfites. Red wines generally contain higher levels of these compounds than whites, especially if they have undergone malolactic fermentation or extended skin contact.
Q: Can you completely remove histamine from wine? A: No, it is not possible to remove all histamine from wine. While some products and winemaking methods can reduce the level significantly, histamine is an inherent byproduct of fermentation and is too small to be entirely filtered out.
Q: What is the difference in histamine content between red and white wine? A: Histamine content is typically much higher in red wines, with some studies showing them having levels 20-200% greater than white wines. This is primarily because red wines are fermented with grape skins and often undergo malolactic fermentation.
Q: How does malolactic fermentation affect histamine levels? A: Malolactic fermentation (MLF), driven by lactic acid bacteria, is a major source of histamine formation. Winemakers seeking to produce low-histamine wine either avoid MLF or use specially selected, non-histaminogenic bacterial strains.
Q: Are organic or natural wines lower in histamine? A: Not necessarily. The terms 'organic' or 'natural' primarily refer to farming and additive practices, not the histamine level. Histamine is a natural byproduct of fermentation and can still be present in high quantities in organic wines if the production methods favor its formation.
Q: What types of wine are lowest in histamine? A: The lowest histamine wines are generally young, fresh white wines, rosé, and sparkling wines that have been fermented in stainless steel tanks. Examples include Sauvignon Blanc, Riesling, and Prosecco.
Q: How do wine purifiers or filters work to remove histamine? A: Products like 'The Wand' and ALKAA use special filters, often containing food-grade resins, that attract and absorb histamines and sulfites from the wine. The filter is placed in the glass or bottle for a few minutes, after which it is removed, leaving a purer beverage.
Q: What foods should I avoid when drinking wine with histamine sensitivity? A: If you are sensitive to histamine, it is best to avoid or minimize other high-histamine foods when drinking wine to prevent an overload. These include aged cheeses, cured meats, spinach, and fermented products.
