European scientists say they have identified compounds in wine that cause some people to develop allergic-like reactions such as a stuffy nose, skin rash, headache or difficulty breathing.
About 8 per cent of the population suffer from these symptoms. Some of them can be attributed to sulfites, which are occasionally added to wine to prevent spoilage. But little is known about other compounds that can trigger bad reactions.
The researchers zeroed in on 28 glycoproteins - proteins coated with sugars produced naturally as grapes ferment. Their study, published in the Journal of Proteome Research, revealed that many of these glycoproteins have structures similar to known allergens, including those that trigger allergic reactions to ragweed and latex. Further research could uncover even more of these troublesome substances.
The findings could help vintners develop new wines with less of an allergenic kick, said the lead researcher, Giuseppe Palmisano of the University of Southern Denmark.