What causes histamine in wine?

Causes of Histamine in Wine

Histamine in wine is primarily caused by the activity of decarboxylase microorganisms during fermentation processes, particularly during malolactic fermentation, which convert amino acids like histidine to histamine. 1, 2

Primary Sources of Histamine in Wine

Microbial Activity

• Lactic acid bacteria, particularly species like Lactobacillus hilgardii, possess histidine decarboxylase enzymes that convert histidine to histamine during fermentation 3
• These bacteria are naturally present in grapes and winery equipment, and become active during the winemaking process
• Malolactic fermentation (secondary fermentation) significantly increases histamine levels in wine, explaining why red wines (which typically undergo this process) contain higher histamine levels than white wines 2

Fermentation Factors

• Wine production involves multiple fermentation stages where biogenic amines including histamine can form
• Red wines typically contain higher histamine concentrations (median 7.2 mg/L, range 0.5-26.9 mg/L) compared to white wines due to different fermentation processes 4
• The malolactic fermentation process in red wines contributes to higher levels of putrescine (10.52 mg/L), tyramine (7.57 mg/L), and histamine (6.5 mg/L) compared to white wines 2

Contributing Factors to Histamine Formation

Winemaking Variables

• Ethanol concentration affects histamine production:
  • Ethanol levels above 13% inhibit histamine production
  • Levels below 9% have minimal effect on histamine formation
  • Concentrations around 11% allow continuous histamine accumulation 3
• Presence of amino acids like arginine can delay histamine accumulation 3
• Storage conditions and aging can increase histamine levels as microorganisms continue to metabolize amino acids even after bottling 1

Grape Variety and Quality

• Histamine levels vary considerably between different wines, independent of grape variety 4
• High-quality wines are not exempt from high histamine content - a study of 100 high-quality red wines found significant histamine variations (0.5-26.9 mg/L) 4
• Some grape varieties like Pinot Noir and St. Laurent may have higher levels of certain biogenic amines, though histamine levels specifically were similar across most varieties 4

Health Implications

• Histamine in wine can trigger symptoms in individuals with histamine intolerance, which results from an imbalance between accumulated histamine and the body's capacity for histamine degradation 1
• Diamine oxidase (DAO), the primary enzyme responsible for histamine metabolism, is competitively inhibited by alcohol, exacerbating histamine intolerance symptoms when consuming wine 5
• The "beer, wine, and cheese effect" (hypertensive crisis) can occur when individuals taking monoamine oxidase inhibitors consume histamine-rich foods and beverages like wine 6
• Symptoms of histamine reactions from wine can include headaches, flushing, digestive issues, and in severe cases, more significant cardiovascular symptoms 1, 5

Detection and Regulation

• Histamine in wine can be detected through various methods including HPLC, LC-ESI-MS, and newer point-of-use tests like magnetic immunochromatographic tests 4, 2, 7
• Some countries have previously established legal histamine threshold levels of 10 mg/L, which would have excluded 34% of high-quality red wines in one study 4
• Freshness of wine matters, as histamine levels can increase during storage 1

For individuals sensitive to histamine, choosing wines with potentially lower histamine content (white wines, younger wines) and monitoring personal tolerance thresholds is advisable. Winemakers can minimize histamine formation through careful control of fermentation conditions and microbial activity.