Histamines are naturally occurring compounds produced during fermentation and ageing. They can trigger reactions in people with histamine intolerance — and understanding where they come from in wine helps you make better choices if you're affected.
What are histamines?
Histamines are chemical compounds your immune system produces naturally, involved in immune response, stomach acid secretion, and neurotransmission. They're also present in many fermented foods and drinks including wine, cheese, cured meats, and beer — because histamine is a direct by-product of the fermentation and ageing process.
How much histamine is in wine?
Red wine contains significantly more histamine than white — typically 60–3,800 micrograms per litre in reds versus 3–120 micrograms per litre in whites. This is because red wine ferments in contact with grape skins and seeds for an extended period, extracting more tannin and producing more histamine in the process. Levels vary by vintage, grape variety, and fermentation method.
These levels are below the threshold that causes reactions in most allergy sufferers under normal conditions. However, people with histamine intolerance — where the body fails to break down histamine efficiently — may experience symptoms including sneezing, hives, headaches, flushed cheeks, nausea, or blocked nose after drinking even small amounts of histamine-rich wine.
Can you avoid histamines in wine?
There are no wines currently available that are completely histamine-free — histamine is an unavoidable by-product of fermentation. However, you can minimise your exposure by choosing dry white wines over reds (white wine contains 20–200% less histamine than red), and by choosing younger wines over aged ones (histamine increases with bottle age).
Histamines are naturally occurring compounds produced during fermentation and ageing. They can trigger reactions in people with histamine intolerance — and understanding where they come from in wine helps you make better choices if you're affected.
What are histamines?
Histamines are chemical compounds your immune system produces naturally, involved in immune response, stomach acid secretion, and neurotransmission. They're also present in many fermented foods and drinks including wine, cheese, cured meats, and beer — because histamine is a direct by-product of the fermentation and ageing process.
How much histamine is in wine?
Red wine contains significantly more histamine than white — typically 60–3,800 micrograms per litre in reds versus 3–120 micrograms per litre in whites. This is because red wine ferments in contact with grape skins and seeds for an extended period, extracting more tannin and producing more histamine in the process. Levels vary by vintage, grape variety, and fermentation method.
These levels are below the threshold that causes reactions in most allergy sufferers under normal conditions. However, people with histamine intolerance — where the body fails to break down histamine efficiently — may experience symptoms including sneezing, hives, headaches, flushed cheeks, nausea, or blocked nose after drinking even small amounts of histamine-rich wine.
Can you avoid histamines in wine?
There are no wines currently available that are completely histamine-free — histamine is an unavoidable by-product of fermentation. However, you can minimise your exposure by choosing dry white wines over reds (white wine contains 20–200% less histamine than red), and by choosing younger wines over aged ones (histamine increases with bottle age).
Our lowest-histamine styles: TRACES Sauvignon Blanc, Piattini Pinot Grigio, Vino Pomona Pinot Grigio, Skinny Witch Prosecco Brut DOCG, Mas Macia Cava Brut Nature Reserva.
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Low calorie white wine collection — from 78 kcal per 125ml
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Low calorie sparkling wine — Prosecco and Cava, from 78 kcal
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