Histamine is a naturally occurring compound in the body that functions as a neurotransmitter and plays a role in the immune system, often associated with inflammatory and allergic responses. When consumed through food or drink, histamine can trigger adverse reactions in some individuals. White wine does contain this compound, though the concentration is typically quite low. Understanding the source and variability of histamine in white wine is key to managing potential adverse reactions following consumption.
Histamine Content in White Wine
The presence of histamine in white wine is a byproduct of the fermentation and aging processes, not the grape itself. Histamines belong to a group of compounds called biogenic amines, which are formed when certain bacteria convert the amino acid L-histidine into histamine. This conversion is catalyzed by the enzyme histidine decarboxylase, produced by specific strains of lactic acid bacteria.
Winemaking involves the activity of these bacteria, particularly during the secondary fermentation known as malolactic fermentation (MLF). MLF converts sharp malic acid into softer lactic acid and is sometimes intentionally performed in white wines, such as certain Chardonnays, to achieve a creamy texture. When MLF is employed, histamine-producing bacteria flourish, contributing to the wine’s final histamine content.
White wines that skip this secondary fermentation and are fermented in stainless steel tanks generally have significantly lower histamine levels. The final concentration is highly variable, depending on the winery’s sanitation practices and the specific bacterial strains present. Levels can range from as low as 3 micrograms per liter (µg/L) up to 120 µg/L or more in certain bottles.
Red Wine vs. White Wine
Comparing different wine types reveals a substantial difference in typical histamine content, with red wine generally considered the much higher source. The disparity stems primarily from two factors in the winemaking process: skin contact and the near-universal use of malolactic fermentation (MLF) in red wine production.
Red wines ferment with the grape skins and seeds, which are rich in the precursor amino acid L-histidine, leading to greater histamine formation. This prolonged contact with the solids allows more opportunity for histamine-producing bacteria to act. Conversely, white wines are pressed early, separating the juice from the skins before fermentation begins, which minimizes the initial amount of precursor available.
MLF is standard for almost all red wines, introducing a significant bacterial population that converts histidine into histamine. While some white wines undergo this process, it is often deliberately avoided to preserve crisp acidity. As a result, red wines commonly contain concentrations ranging from 60 to 3,800 µg/L, making their histamine levels potentially ten to thirty times higher than those typically found in white wines.
Understanding Wine Intolerance
Adverse reactions experienced after consuming white wine are typically not caused by a true allergy, but rather a condition known as histamine intolerance. This condition occurs when the body’s capacity to break down and process ingested histamine is overwhelmed. The body relies on an enzyme called Diamine Oxidase (DAO) to metabolize histamine absorbed from the digestive tract.
If the DAO enzyme is deficient, either due to genetics, certain medications, or damage to the intestinal lining, histamine can accumulate in the bloodstream. This systemic overload of histamine then binds to receptors, triggering a variety of symptoms. Alcohol itself complicates this process by acting as an inhibitor, temporarily reducing the effectiveness of the existing DAO enzyme.
The symptoms of histamine intolerance can mimic those of an allergic reaction, including flushing, headaches, congestion, a runny nose, and sometimes gastrointestinal distress. These reactions are a sign that the body’s detoxification mechanism has been compromised, allowing the histamine from the wine to reach levels that trigger a response. Because the concentration of histamine from a single glass of white wine is relatively low, symptoms often only appear when this delicate enzymatic balance is disturbed.
Strategies for Minimizing Histamine Exposure
For individuals who suspect they have a sensitivity to biogenic amines in white wine, selecting specific styles can help minimize exposure. Wines that have not undergone malolactic fermentation are a safer choice, as this process is the main driver of histamine production. This includes many crisp, unoaked white wines, such as Sauvignon Blanc, Riesling, or Pinot Grigio.
Seeking out producers who focus on clean, controlled fermentation environments can also be beneficial, as meticulous sanitation limits the growth of histamine-producing bacteria. Some winemakers aim to produce low-histamine wines by using specific yeast strains and avoiding aging in oak barrels, which can sometimes increase biogenic amine content.
While sulfites are another common wine compound that can trigger intolerance symptoms, they paradoxically play a role in limiting histamine. Sulfites inhibit the growth of the lactic acid bacteria responsible for converting histidine into histamine. Consumers may also find benefit in avoiding other high-histamine foods, like aged cheeses or cured meats, when drinking white wine to prevent a cumulative histamine overload.