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Cited by 35Food Allergy and Anaphylaxis ResearchFermentation and Sensory AnalysisDrug-Induced Adverse Reactions

The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.

Allergic and intolerance reactions to wine

Open access
Wüthrich, B.·2018·Allergologie select
DOI 10.5414/alx01420ePMC PMC6883207
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Abstract

) responsible for the noble rot in wines, yeasts and proteins from insects that contaminated the mash. Type 1 allergic reactions (positive prick tests) have been described for inorganic components like ethanol, acetaldehyde, acetic acid and sulfites, but no specific IgE could be detected in the serum. Ethanol, acetaldehyde and acetic acid, flavonoids (anthocyanins and chatechines), sulfites, histamine and other biogenic amines are the main causative agents of intolerance reactions (pseudoallergic reactions) to wine. After a short historic review of viticulture and the importance of wine in classical antiquity, we go into the chemical processes of alcoholic fermentation and the genetically inherited "flush syndrome" caused by an acetaldehyde dehydrogenase 2 polymorphism, subsequently we focus on the different etiologic factors of allergies and intolerance reactions to wine. The most frequent intolerance reactions to sulfites occur particularly after the ingestion of white wine and in asthma patients. Intolerance reactions to histamine and other biogenic amines occur mainly after ingestion of red wine and in persons with diamine oxidase (DAO) deficiency.

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Crossref · 10.5414/alx01420e

Cites

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Figures

Figure 1. Classification of hypersensitivity reactions to wine (following the EAACI and WAO nomenclature [6, 7]).
Figure 1. Classification of hypersensitivity reactions to wine (following the EAACI and WAO nomenclature [6, 7]).CC BY · PubMed Central
Figure 2. A frequent situation in daily practice: “Doctor, I’m allergic to white wine” (Patient 1) or “Doctor, I’m allergic to red wine” (Patient 2).
Figure 2. A frequent situation in daily practice: “Doctor, I’m allergic to white wine” (Patient 1) or “Doctor, I’m allergic to red wine” (Patient 2).CC BY · PubMed Central
Figure 3. Ethanol metabolism.
Figure 3. Ethanol metabolism.CC BY · PubMed Central
Figure 4. Histamin metabolism.
Figure 4. Histamin metabolism.CC BY · PubMed Central

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Cites

Research works printed but not linked: 3

  1. [41]Dalton-Bunnow MF Review of sulfite sensitivity. Am J Hosp Pharm. 1985; 42: 2220– 2226. 3904432
  2. [42]Jarisch R Histamin-Intoleranz – Histamin und Seekrankheit. 2. neubearbeitete und erweiterte Auflage. Stuttgart – New York: Georg Thieme; 2004.
  3. [44]Komericki P Klein G Hawranek T Histamin-Intoleranz und oral verabreichte Diaminoxidase: Ergebnisse einer Multicenter-Studie. J Dtsch Dermatol Ges. 2009; 7: 203– 204.

Cited by

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Metadata

Authors
Wüthrich, B.
Affiliations
Spital Zollikerberg (CH)
Corresponding author
Wüthrich, B.
Venue
Allergologie select
Publisher
Dustri-Verlgag Dr. Karl Feistle
Published
2018-01-01
Volume
2
Issue
01
Pages
80-88
ISSN
2512-8957 (ISSN-L)
DOI
10.5414/alx01420e
PMC
PMC6883207
OpenAlex
W2992340228
Cited by
35
References
39
Citations by year
2026: 6 · 2025: 3 · 2024: 6 · 2023: 7 · 2022: 4 · 2021: 4 · 2020: 3
FWCI
1.55
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Allergologie select (publishedVersion)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Medicine › Immunology and Allergy › Food Allergy and Anaphylaxis Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Health Sciences › Medicine › Pharmacology (medical) › Drug-Induced Adverse Reactions
Keywords
histamine intolerance, biogenic amines, acetaldehyde, ethanol, acetic acid, anthocyanins, anaphylactoid reactions, skin prick test, specific IgE, alcoholic fermentation, asthma, white wine, red wine

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