Time to enjoy again.
Almost everyone has experienced that drinking too much wine can lead to headaches. But the culprit for the buzzing head is not always to be found only in the alcohol. A biogenic substance called histamine, which is formed especially during fermentation, can also be the problem. Even with just a few sips of wine, some people react particularly to this substance. Red cheeks, heavy sweating, runny or stuffy nose, asthma attacks or gastrointestinal problems spoil many people’s appetite for the evening glass of wine.
Affected people suspect histamine intolerance behind this condition. It revolves around the biogenic amines that are present in some foods such as strong cheeses, smoked meats, beer and wine. They are broken down in the body, mainly in the intestinal tract, in healthy people, but not so in sufferers.
Grapes by nature have hardly any histamine. It is only formed during processing. Rotten grapes are highly contaminated with microorganisms and molds, the source of high histamine levels in wine. However, as a cellar master, you can of course counteract this by only allowing very healthy grapes to be turned into wine quickly and very cleanly.
With regard to a low histamine content, we have paid special attention to such processing in the case of some wines. Their tested value is in a very low histamine content. These are in particular:
If you, or someone in your circle of acquaintances, have to deal with this problem and would like to drink a good wine, you now have a laboratory-confirmed solution with these selected wines.