The Post-Wine Problem: Is It Really the Sulphites?
For many people, a lovely glass of wine can come with some unwelcome effects: a headache, flushing, a stuffy nose, or digestive upset. The go-to explanation you will often hear, sometimes even from wine labels themselves, is a sensitivity to sulphites.
Sulphites (or sulphur dioxide, SO2) are compounds used as a preservative in wine to prevent oxidation and spoilage. While a small percentage of the population, particularly those with asthma, does have a genuine sensitivity to sulphites, it is far less common than generally believed. If you find that switching to “low sulphite” or organic wines does not change your reaction, it is highly likely that something else is going on. For those with histamine intolerance, the answer often lies within the wine's chemical makeup, a story of fermentation, biology, and your body's own enzymes.
The Real Culprits: Histamine and Other Biogenic Amines
Wine is a product of fermentation, a complex biological process where yeast and bacteria transform grape sugars into alcohol. This process also creates a variety of other compounds, including a group called biogenic amines.
Histamine is the most well-known biogenic amine, but wine can also contain others like tyramine, putrescine, and cadaverine. These are all naturally occurring substances formed from amino acids during fermentation and ageing. Their concentration in the final product depends heavily on the type of grape, the winemaking techniques used, and the specific strains of yeast and bacteria involved.
A key process that significantly increases biogenic amines is malolactic fermentation (MLF). This is a secondary fermentation, common in the production of most red wines and some white wines (like Chardonnay), which converts tart malic acid into softer, creamier lactic acid. While this creates a smoother taste, the bacteria responsible are also major producers of histamine and other biogenic amines.
Red vs. White: Why Colour Matters
If you react to wine, you have probably noticed that red wine is often a bigger problem than white wine. This is not a coincidence and is directly related to the winemaking process.
- Red Wines: To extract colour, tannins, and flavour, red wines are fermented with the grape skins, seeds, and stems for an extended period. This prolonged contact, combined with the near-universal use of malolactic fermentation, results in significantly higher levels of histamine. Research has shown histamine levels in red wines can range widely, sometimes reaching over 3,000 micrograms per litre (µg/L).
- White and Rosé Wines: These wines are typically fermented without the grape skins and rarely undergo full malolactic fermentation. This results in much lower levels of biogenic amines. Histamine content in white wines is often less than 120 µg/L, though some styles can be higher.
- Sparkling Wines: Wines like Champagne, Prosecco, and Cava can be tricky. Their production involves a secondary fermentation to create the bubbles, which can also increase histamine levels, sometimes to levels comparable with red wines.
This explains why one person might be fine with a crisp Sauvignon Blanc but react badly to a full-bodied Merlot. You can learn more about histamine in food and drink on our blog.
The DAO Connection: Your Histamine Bucket
So, wine contains histamine. But why does this affect some people and not others? The answer lies with an important enzyme in your gut called diamine oxidase (DAO). As we explain in our guide to DAO, this enzyme’s primary job is to break down and process histamine that you consume from food and drink.
People with histamine intolerance often have a reduced amount or activity of this enzyme, a condition known as DAO deficiency. We like to think of this using the 'histamine bucket' analogy. Everyone has a bucket, and when it overflows with histamine from various sources, reactions occur. If your DAO enzyme isn't working efficiently, your bucket fills up much faster.
Because wine is a liquid, the histamine it contains is absorbed very quickly into your bloodstream, potentially overwhelming your body's limited supply of DAO and causing your bucket to overflow rapidly.
Alcohol's Double Impact
To complicate matters further, the alcohol (ethanol) in wine delivers a one-two punch for those with histamine intolerance:
- It inhibits your DAO enzyme: Alcohol directly competes with histamine for the DAO enzyme, effectively slowing down its ability to do its job. This means that even the histamine already in your system is not broken down as efficiently, let alone the new histamine coming in from the wine.
- It can release internal histamine: Alcohol can also encourage the body's mast cells (a type of immune cell) to release their own stores of internal histamine.
This creates a perfect storm. You are adding a high load of external histamine, while simultaneously reducing your body's ability to process it and triggering the release of more internal histamine.
Navigating Wine with Histamine Intolerance
We understand how frustrating it can be to feel like you have to avoid social situations or a drink you enjoy. The goal is empowerment, not rigid restriction. Understanding the science behind your reactions is the first step.
Some people find they can tolerate certain wines better than others. A young, crisp, unoaked white wine from a quality producer may be a better choice than an aged, complex red. However, tolerance is highly individual.
For individuals with a recognised DAO deficiency, DAO supplementation is an option. A DAO food supplement like our Aperitif is designed to be taken before consuming high-histamine food or drink. It works in the gut to help with the digestion of histamine from your meal. As per the packaging, one to three capsules can be taken 15 to 20 minutes before you eat or drink.
The best way to understand your personal triggers is to work with a qualified professional. You can find a list of dietitians specialising in histamine intolerance on our About page. They can help you navigate a temporary low histamine diet to identify your thresholds and build a sustainable, long-term strategy.
This article is for informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional for advice specific to your situation.