histamine, the amine involved in a range of allergic and allergy-like reactions in humans, was once thought the primary cause of some people’s reactions to red wine. Improved methods of wine analysis have demonstrated that the amounts of histamine in wine, typically < 10 mg/l in whites and < 30 mg/l in reds, are well below that required to cause a reaction in the great majority of people. However, low levels of diamine oxidase, the enzyme which breaks down histamine, in certain people may result in intolerance of wine containing even low levels of histamine. Other biogenic amines, including tyramine, as well as the unfortunately named putrescine and cadaverine, may also be present in tiny amounts and potentially be involved in wine intolerance. These are formed during fermentation and can be minimized with certain winemaking practices. See also lactic acid bacteria.
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