Wine allergy symptoms

The medical profession suggests that, when drunk in moderation, wine can be both an enjoyable and a sensible part of a healthy diet.

Unfortunately, many wine-lovers find that certain wines can trigger mild adverse physiological effects such as headaches and hayfever-like symptoms.

While there is no clear agreement among allergy specialists and oenologists (the science of wine processing), these adverse reactions are thought to reflect hypersensitivity and mild allergic responses to natural compounds in wines (such as tannins and histamines) and to certain additives that may be used in wine production.

Sulphur (including wine sulfites), egg whites, isinglass (fish bladders), nuts, gelatine and milk products have traditionally been used to remove unwanted proteins, tastes and inorganic components in the processing of fine wines.  Under Australian law, consumers should be alerted to any additives on the wine bottle label.

Oenology journals advise sensitive individuals to try small quantities of wines that are not labelled as containing allergens and then to stick to those that don’t cause a reaction.

No milk, egg, fish, nut or animal products are used in Treeton Estate’s wine production process – avoiding the risks of allergic reaction that these products can create for some individuals.

This is perhaps the reasons that many wine-lovers find that they can enjoy Treeton Estate wines without the headaches and hayfever-like reactions that they find with some other wines.

Helen