Some individuals experience adverse reactions to specific components in wine, ranging from mild discomfort to more significant symptoms. Understanding these substances helps clarify why some people react differently.
Common Components Causing Reactions
Wine contains compounds and processing aids that can lead to adverse reactions. Sulfites, sulfur-containing compounds, are present naturally from fermentation and are also added as preservatives. All wines contain some sulfites, with conventional wines typically having higher added amounts than organic wines.
Histamines are found in wine, especially in red varieties, which contain significantly higher levels than white wines. Red wines can have histamine concentrations from 60 to 3,800 micrograms per liter, while white wines generally contain 3 to 120 micrograms per liter. These compounds form during fermentation and vary depending on grape health and yeast or bacterial strains.
Residual proteins from grapes, yeast, or fining agents can trigger reactions. Fining agents, such as egg whites (ovalbumin), milk casein, fish bladder (isinglass), or gelatin, are used to clarify wine by binding to particles. While largely removed, trace amounts may remain, posing a concern for individuals with specific food allergies. Plant-based fining agents, like those from peas, potatoes, or wheat gluten, can also cause reactions.
Yeast and bacteria play a role in fermentation. Some metabolic byproducts, including sulfur-containing compounds or higher alcohols, can contribute to adverse effects. Uncontrolled growth of certain lactic acid bacteria can also lead to unwanted compounds, further influencing wine’s composition.
Distinguishing Between Allergy and Intolerance
It is important to differentiate between a true allergic reaction and an intolerance. An allergy involves an immune system overreaction where the body identifies a harmless substance, an allergen, as a threat. This triggers an immune response, which can lead to immediate and potentially severe symptoms.
In contrast, an intolerance is a digestive or metabolic issue, occurring when the body has difficulty processing a substance. This is often due to a lack of specific enzymes or a sensitivity to certain chemicals. Intolerances lead to less severe symptoms that can be delayed, sometimes appearing hours after consumption.
Reactions to sulfites are sensitivities or intolerances rather than true allergies. Histamine reactions are a form of intolerance, often linked to a diminished ability to break down histamine, possibly due to a DAO enzyme deficiency. Alcohol itself can inhibit this enzyme, exacerbating histamine-related symptoms. However, reactions to residual proteins from fining agents, such as egg or milk proteins, can be true allergies.
Symptoms and Management
Adverse reactions to wine manifest through various symptoms, which may overlap between intolerances and true allergies. Common symptoms include headaches, facial flushing, and skin reactions like hives or rashes. Individuals may also experience respiratory issues like nasal congestion, sneezing, or asthma-like symptoms, and digestive discomfort. In rare instances, a true wine allergy can lead to severe reactions, including anaphylaxis, requiring immediate medical attention.
Managing these reactions involves identifying the specific trigger. Keeping a detailed diary of wines consumed and any subsequent symptoms helps pinpoint problematic components. For those sensitive to histamines, choosing white or sparkling wines, which have lower histamine levels, is beneficial.
Individuals sensitive to sulfites can consider wines labeled “no sulfites added,” though all wines naturally contain trace amounts. Consulting a healthcare professional or allergist is advisable for diagnosis and personalized advice. They can help distinguish between an allergy and an intolerance and recommend strategies, including avoidance of specific wines or over-the-counter antihistamines for mild symptoms.