The Science Behind Histamine Production in Wine
Histamine is a natural compound produced during the fermentation of wine. It is a byproduct of microbial activity, specifically from lactic acid bacteria that are crucial in the winemaking process, particularly during malolactic fermentation (MLF). MLF is a secondary fermentation process that converts malic acid into softer lactic acid, which imparts a smoother, buttery flavor to the wine. While essential for the complexity of many wines, this process also creates the ideal conditions for histamine-producing bacteria to thrive.
Why Red Wine Wins the Histamine Race
The primary reason for higher histamine levels in red wine lies in its production method. Red wine is fermented with the grape skins, seeds, and stems left in contact with the juice for an extended period, known as maceration. The grape skins are a major source of the precursor to histamine, and the longer skin contact allows more histamine to accumulate. In contrast, white wine production involves removing the skins before fermentation begins, drastically reducing the potential for histamine formation. Some white wines, like certain Chardonnays, may also undergo MLF, which can increase their histamine content, but it is generally still significantly lower than in red wines.
Factors Influencing Histamine Levels
It is important to remember that not all red wines are created equal, and histamine content can vary widely even within the same type. Other factors influence the final level of histamine in any bottle:
- Grape Variety: Thicker-skinned red grapes like Cabernet Sauvignon tend to produce wines with higher histamine levels compared to thinner-skinned red grapes like Pinot Noir. White grape varieties generally start with lower inherent histamine potential.
- Fermentation Practices: Spontaneous or natural fermentations, which rely on wild yeasts and bacteria, can sometimes produce higher histamine levels than controlled fermentations using selected strains. The cleanliness of the winery equipment can also play a role.
- Aging Process: Wines that undergo longer aging, especially in oak barrels, can be exposed to more bacteria that contribute to histamine production compared to those aged in sterilized stainless steel tanks.
- Freshness: The level of histamine in wine can increase during storage. Opting for younger, fresher wines might help minimize histamine intake.
Comparison of Histamine Content in Red and White Wine
The following table summarizes the general differences in histamine content between red and white wines, based on recent chemical analysis.
| Feature | Red Wine | White Wine |
|---|---|---|
| Typical Histamine Range (μg/L) | 60–3,800 | 3–120 |
| Average Histamine Content | Much higher | Much lower |
| Skin Contact During Fermentation | Extensive (with skins, seeds, and stems) | Minimal to none (skins removed) |
| Malolactic Fermentation (MLF) | Common | Selective (used for certain styles like Chardonnay) |
| Main Reason for Higher Histamine | Prolonged skin contact and MLF | Not subjected to long skin contact |
| Associated Symptoms (for sensitive people) | More likely to cause headaches, flushing, congestion | Less likely to cause noticeable symptoms |
Understanding Histamine Intolerance
For most people, the amount of histamine in wine is not enough to cause a reaction. However, individuals with histamine intolerance lack sufficient levels of the enzyme diamine oxidase (DAO), which is responsible for breaking down histamine in the body. When these individuals consume histamine-rich foods or beverages, their bodies cannot process the excess histamine effectively, leading to a build-up. Alcohol itself also inhibits the function of DAO, which is why even a moderate histamine load can trigger symptoms in sensitive individuals.
The symptoms of histamine intolerance can mimic an allergic reaction but are not an allergy. Common signs include headaches, flushed skin, nasal congestion, and digestive issues. For those with severe sensitivity, avoiding high-histamine beverages like red wine is often the best course of action.
Conclusion
In summary, it is well-established that red wine contains significantly higher levels of histamines than white wine. This is a direct result of the winemaking process, specifically the longer contact time with the grape skins and the prevalence of malolactic fermentation in red wine production. While the overall histamine content in wine is relatively low compared to other fermented foods, it can still pose a problem for individuals with histamine intolerance. For those who suspect they may have a sensitivity, choosing a low-histamine option like a young, fresh white wine made in stainless steel or a light-bodied rosé could help minimize adverse reactions. The less "red" the wine, the better, as the saying goes.
