Allergic and intolerance reactions to wine

Area of Science:

• Food Science
• Immunology
• Toxicology

Background:

• Hypersensitivity reactions to alcoholic beverages, especially red wine, affect 10% of the general population.
• These reactions manifest as airway issues like rhinitis and asthma, particularly in individuals with pre-existing respiratory conditions.
• Pathogenesis involves differentiating between immunologic (IgE-mediated wine allergies) and non-immunologic intolerance reactions.

Purpose of the Study:

• To differentiate between immunologic and intolerance-based hypersensitivity reactions to wine.
• To identify specific allergens and causative agents responsible for wine allergies and intolerances.
• To explore the role of genetic factors like acetaldehyde dehydrogenase 2 polymorphism in wine reactions.

Main Methods:

• Review of existing literature on wine hypersensitivity.
• Analysis of potential allergens including grape proteins, fining agents, molds, yeasts, and insect proteins.
• Identification of intolerance triggers such as ethanol, acetaldehyde, sulfites, histamine, and biogenic amines.

Main Results:

• Wine allergies can be triggered by grape proteins (Vit v1), fining agents (fish gelatin, isinglass), ovalbumin, dairy, gum arabic, enzymes, molds (Botrytis cinerea), yeasts, and insect proteins.
• Intolerance reactions are primarily caused by ethanol, acetaldehyde, acetic acid, sulfites, histamine, and other biogenic amines.
• Sulfites commonly cause intolerance in white wine drinkers and asthmatics, while histamine and biogenic amines are linked to red wine and diamine oxidase deficiency.

Conclusions:

• Hypersensitivity to wine encompasses both IgE-mediated allergies and pseudoallergic intolerance reactions.
• Identifying specific triggers is crucial for managing adverse reactions to wine.
• Genetic factors and individual enzyme deficiencies play a significant role in wine intolerance.