Wine is one of the most cherished beverages worldwide, enjoyed for its rich flavors, complex aromas, and social appeal. However, for some individuals, a glass of wine can lead to unwanted side effects such as headaches, flushing, nasal congestion, or even digestive discomfort. These reactions are frequently linked to naturally occurring compounds in wine: histamines and sulfites. While these substances are not harmful to most people, a growing number of consumers are seeking ways to remove or reduce them. So, is it really possible to effectively remove histamines and sulfites from wine? And if so, how can you do it at home or with commercially available products?
In this comprehensive guide, we’ll explore the science behind histamines and sulfites in wine, discuss the risks and misconceptions, and offer practical, evidence-based solutions for minimizing these compounds — allowing you to enjoy your favorite varietals with greater comfort and confidence.
Understanding Histamines and Sulfites in Wine
Before diving into removal methods, it’s essential to understand what histamines and sulfites are, why they’re found in wine, and how they affect the body.
What Are Histamines in Wine?
Histamines are biogenic amines produced during the fermentation process by certain strains of lactic acid bacteria. They are naturally found in many fermented foods, including cheese, sauerkraut, and yes — wine.
Red wines generally contain significantly higher histamine levels (2 to 8 mg/L)** than white wines (less than 0.2 mg/L). The extended skin contact during red wine production, along with malolactic fermentation, contributes to higher histamine concentrations.
For people with histamine intolerance, the body lacks sufficient diamine oxidase (DAO), the enzyme responsible for breaking down histamine. When histamine accumulates, it can lead to various symptoms such as:
- Headaches or migraines
- Facial flushing
- Nasal congestion
- Hypotension or dizziness
- Itching or skin reactions
- Digestive issues
While wine isn’t the only source of dietary histamines, it’s a notable contributor for those sensitive to this compound.
What Are Sulfites in Wine?
Sulfites — typically in the form of sulfur dioxide (SO₂) — are natural byproducts of fermentation and are also added by winemakers as a preservative. They help prevent oxidation and microbial spoilage, preserving the wine’s freshness and extending shelf life.
Sulfite levels in wine vary but are typically regulated. In the U.S., wines with over 10 parts per million (ppm) of sulfites must carry the label “Contains Sulfites.” Most wines fall between 20 and 200 ppm.
Contrary to popular belief, sulfites are not the primary cause of wine headaches in most people. The FDA estimates that only about 1% of the population is truly sulfite-sensitive, and these reactions are typically respiratory (similar to asthma), not headaches. However, sulfites can still cause discomfort in sensitive individuals, especially those with asthma.
Can You Completely Remove Histamines and Sulfites from Wine?
The answer is nuanced. While it’s difficult — and in some cases, impossible — to completely eliminate histamines and sulfites from wine after production, you can reduce their concentrations using certain methods. However, some techniques may compromise flavor, aroma, or stability.
It’s important to note:
- Natural histamines cannot be filtered out with conventional wine filters.
- Sulfites bind to other compounds in wine, making full removal complex.
- Any intervention post-bottling may affect the wine’s sensory characteristics.
That said, several promising options exist for those looking to enjoy wine with lower levels of these compounds.
Methods to Remove or Reduce Histamines from Wine
1. Choose Low-Histamine Wines
The simplest and most effective way to avoid histamine exposure is selecting wines that naturally contain lower levels.
Opt for:**
- White wines (especially crisp, dry varieties like Sauvignon Blanc or Pinot Grigio)
- Sparkling wines (such as Champagne or Prosecco)
- Young, unaged wines (aged wines tend to have higher histamine levels)
Avoid:
- Red wines, particularly full-bodied ones (e.g., Cabernet Sauvignon, Malbec)
- Wines that undergo extended maceration or malolactic fermentation
While this approach doesn’t “remove” histamines, it helps minimize intake.
2. Use DAO Enzyme Supplements
For individuals with histamine intolerance, taking diamine oxidase (DAO) supplements before consuming wine can help your body break down histamine more efficiently.
Products like:
- DAOsin (available in capsule form)
- Histame
- Umbrellux DAO
are marketed specifically for this purpose. While clinical evidence is limited, many anecdotal reports suggest these supplements reduce adverse reactions.
Tips for using DAO supplements:**
- Take the supplement 15–20 minutes before drinking wine.
- Follow manufacturer dosage guidelines (usually 1–2 capsules).
- Note that DAO does not remove histamines from wine; it supports digestion after ingestion.
3. Explore Advanced Filtration and Clarification Techniques
Some experimental and commercial methods involve filtering histamines out of wine, though these are not typically available to consumers.
For example:
- Membrane filtration technologies used in professional winemaking can reduce biogenic amines, including histamines.
- Activated charcoal or specialized resin treatments may be used, but these are rarely consumer-accessible and risk altering flavor.
As of now, no widely available home device effectively removes histamines from wine. Claims by certain consumer products should be evaluated with caution, as independent lab verification is often lacking.
Methods to Remove or Reduce Sulfites from Wine
Unlike histamines, sulfites can, to some extent, be reduced after the wine is bottled — though not eliminated entirely.
1. Aeration and Time
Sulfur dioxide (SO₂) exists in both bound and free forms in wine. Over time, especially when exposed to air, some free sulfites dissipate as gas.
This means that aerating your wine can help reduce free sulfite levels slightly.** Decanting a bottle for 30–60 minutes allows SO₂ to evaporate, particularly if the wine is swirled or agitated.
However:
- Only affects free sulfites, not the larger mass of bound sulfites.
- Reduction is minimal — typically only 5–10 ppm.
- Excessive aeration can over-oxidize delicate wines.
While helpful, aeration alone isn’t a reliable method for significantly lowering sulfite levels.
2. Use of Sulfite-Removing Products
Several consumer products claim to neutralize or remove sulfites from wine. These are typically drops or tablets added directly to the glass. Let’s examine the most popular options:
PureWine (Now Called Üllo)
Üllo is one of the best-known sulfite-removal systems. It uses a patented polymer filter that selectively binds to sulfites while preserving flavor compounds.
How it works:
- Place the filter in the neck of a wine bottle or use the pour-through disk over your glass.
- Pour wine through the filter — the process takes about 2 minutes.
- The filter reduces free sulfites by up to 50%.
Benefits:**
- Preserves taste and aroma
- Lab-tested and third-party verified
- Reusable filters available
Limits:**
- Doesn’t remove histamines
- High cost per use (~$1–2 per glass)
- Only reduces, not eliminates, sulfites
SO2Go Drops
SO2Go claims to eliminate sulfites chemically through a reaction involving hydrogen peroxide and a catalyst. However, there is limited independent testing to confirm its safety or effectiveness.
Concerns:
- Potential alteration of wine chemistry
- Lack of detailed ingredient disclosure
- Wine experts caution against chemical additives in premium wines
This product remains controversial and is not widely recommended by sommeliers or chemists.
Other Pour-Through Filters and Kits
Several alternative filtration systems exist, including:
- DropStop
- Sulfite Stop
While these products claim efficacy, they often lack rigorous testing. If you choose to use them, look for third-party lab results verifying sulfite reduction.
Alternative: Choosing Sulfite-Free or Low-Sulfite Wines
Instead of removing sulfites post-bottling, consider selecting wines produced with minimal or no added sulfites.
Organic and Natural Wines
Organic certification standards (e.g., USDA Organic, EU Organic) place strict limits on added sulfites. Key points:
- USDA Organic wines cannot contain any added sulfites.
- Wines labeled “Made with Organic Grapes” may have added sulfites but limited to 100 ppm (vs. up to 350 ppm in conventional wines).
- Natural wines, while not a regulated term, often adhere to minimal intervention practices, including reduced sulfite use.
However, keep in mind that all wines contain some natural sulfites** from fermentation — “sulfite-free” is a misnomer. Even organic wines may contain 5–20 ppm of naturally occurring SO₂.
Recommended Brands with Lower Sulfite Levels
Some wineries are transparent about sulfite content and cater to sensitive consumers:
- La Cantina di Terracina (Italy) – produces low-sulfite organic wines
- François Ecoche (France) – natural winemaker with sulfite levels under 30 ppm
- Badger Mountain (USA) – offers organic wines with no added sulfites
Always check labels or contact wineries directly for specific sulfite data.
What About Histamine-Free Wines?
Unlike sulfite levels, histamine content is not regulated or labeled. This makes it difficult to confirm a wine’s histamine status.
However, certain wine styles are consistently lower in histamines:
| Wine Type | Average Histamine Level | Notes |
|---|---|---|
| White Wine (e.g., Pinot Grigio) | 0.1 – 0.5 mg/L | Limited skin contact, less fermentation |
| Sparkling Wine (e.g., Prosecco) | 0.2 – 0.8 mg/L | Faster production, less bacterial activity |
| Red Wine (e.g., Shiraz) | 3.0 – 8.0 mg/L | High due to extended maceration |
| Orange Wine | 2.0 – 6.0 mg/L | Likely higher due to prolonged skin contact |
Unfortunately, no certification exists for “low-histamine” wine, so selection relies on style, region, and winemaking practices.
Debunking Common Myths
Several misconceptions about histamines and sulfites persist. Let’s clarify the facts:
Myth 1: Sulfites Cause Wine Headaches
Reality:** As previously noted, only a small subset of people — primarily asthmatics — react to sulfites with respiratory symptoms. Most wine headaches are likely due to other compounds such as histamines, tannins, alcohol content, or tyramine.
Myth 2: Organic Wine Has No Sulfites
Reality:** Even in organic wine, some natural sulfites are produced during fermentation. Only “no added sulfites” wines avoid additional SO₂, but trace amounts will still be present.
Myth 3: You Can “Test” Sulfite Levels at Home
Reality:** While sulfite test kits exist, they require proper calibration and are intended for winemakers, not casual consumers. Results may not be accurate in small samples or highly colored wines.
Practical Tips for Wine Lovers with Sensitivities
If you experience discomfort after drinking wine, consider these proactive steps:
- Start with low-alcohol, low-tannin wines** such as a light Pinot Noir or a dry Riesling.
- Drink water alongside wine** to stay hydrated and dilute any compounds that may cause reactions.
- Keep a wine journal** to track which wines cause symptoms and identify patterns (e.g., red vs. white, region, vintage).
- Pair wine with food** — eating slows alcohol absorption and may mitigate histamine-related symptoms.
- Consult a healthcare provider** if you suspect histamine intolerance. Blood or DAO activity tests can provide clarity.
The Future of Low-Histamine, Low-Sulfite Wine
The wine industry is responding to growing consumer demand for cleaner, more transparent products. Innovations are on the horizon:
- Genetic screening of yeast and bacteria** to prevent histamine-producing strains in fermentation.
- Alternative preservatives** such as glutathione or ascorbic acid, though these are still in experimental phases.
- Improved testing and labeling** — some experts advocate for histamine content disclosure, similar to sulfite labeling.
While widespread availability of medically certified low-histamine wines is still years away, progress is being made, especially in the natural wine movement.
Conclusion: Is It Possible to Remove Histamines and Sulfites from Wine?
In summary, while you cannot completely remove histamines and sulfites from wine completely using at-home methods**, you can significantly reduce exposure through informed choices and strategic interventions.
Key takeaways:**
- Choose wines low in histamines (white, young, non-malolactic) and low in added sulfites (organic, natural wines).
- Use DAO enzyme supplements to support histamine digestion if you’re intolerant.
- Employ trusted filtration systems like Üllo to reduce free sulfites without altering taste.
- Aerate wine gently to allow some sulfite evaporation, but expect minimal reduction.
- Be skeptical of products that promise “total removal” — few have scientific validation.
Ultimately, moderation and mindfulness are your best tools. By understanding your body’s response and making educated choices, you can continue to savor the pleasures of wine — even with sensitivities. Whether through selection, supplementation, or filtration, there are effective ways to enjoy your favorite glass more comfortably than ever before.
What are histamines and sulfites in wine, and why might someone want to remove them?
Histamines and sulfites are naturally occurring compounds found in varying amounts in wine. Histamines are produced during the fermentation process by certain strains of bacteria and yeast, particularly in red wines, which undergo longer maceration periods. Sulfites, such as sulfur dioxide, are either naturally created during fermentation or added by winemakers as preservatives to prevent oxidation and microbial spoilage, helping wines maintain freshness and stability over time.
Some individuals may experience adverse reactions to these compounds. Histamines can trigger allergy-like symptoms such as headaches, nasal congestion, or skin flushing, especially in people with histamine intolerance. Sulfites, while generally safe for most people, can cause respiratory issues in sensitive individuals, particularly those with asthma. As awareness grows, more consumers seek ways to reduce or remove these substances for better tolerance and comfort when enjoying wine.
Can histamines be completely removed from wine?
While it’s challenging to completely eliminate histamines from wine due to their natural formation during fermentation, certain methods can significantly reduce their levels. Products like histamine-degrading enzymes and specialized filtration systems are being explored, but they are typically used at the commercial production level rather than by consumers at home. Selecting wines made with careful fermentation control and lower histamine-producing yeast strains can also help minimize exposure.
For consumers, one practical method involves using over-the-counter histamine-digesting supplements, such as diamine oxidase (DAO) enzymes, taken before drinking wine. These supplements aid in breaking down histamines in the digestive system, potentially reducing negative reactions. While they don’t remove histamines from the wine itself, they offer a biological workaround that can make wine consumption more tolerable for sensitive individuals.
How do sulfites affect wine, and are they harmful?
Sulfites play a crucial role in winemaking by acting as antioxidants and antimicrobial agents, preserving flavor and preventing spoilage. They occur naturally in small quantities during fermentation, but many producers add more to extend shelf life and maintain consistency, especially in white and sweet wines. Wines labeled “contains sulfites” must have more than 10 parts per million (ppm), a threshold established by regulatory agencies.
For the vast majority of people, sulfites in wine are not harmful and are safely metabolized. However, a small percentage of individuals, particularly those with asthma, may experience adverse reactions such as wheezing, coughing, or skin rashes. The U.S. Food and Drug Administration estimates less than 1% of the population is sulfite-sensitive. Despite common myths, sulfites are not the primary cause of wine headaches, which are more likely linked to other compounds like histamines or alcohol content.
Are there wines with low or no sulfites available?
Yes, there are low-sulfite and no-added-sulfite wines available on the market, often labeled as “organic” or “natural” wines. Organic wines, especially those certified in the U.S., do not allow the addition of sulfites during production, though they may still contain trace amounts from natural fermentation. These wines typically have shorter shelf lives and must be stored and consumed more carefully to maintain quality.
Natural winemakers focus on minimal intervention, relying on healthy grapes and controlled fermentation to reduce the need for added sulfites. While these wines appeal to health-conscious consumers, it’s important to note that “no added sulfites” does not mean zero sulfites—some are still naturally present. Labels should be checked carefully, and such wines are best enjoyed young to appreciate their intended flavor and avoid spoilage.
Can aeration or decanting reduce histamines and sulfites in wine?
Aeration or decanting wine involves exposing it to air, which can help volatile compounds evaporate and soften tannins, improving taste and aroma. While this process may allow a small amount of sulfites, especially sulfur dioxide, to dissipate over time, the reduction is typically minimal and not sufficient to prevent reactions in sensitive individuals. The effect on histamines, however, is negligible, as these compounds are not volatile and remain stable in the wine.
Despite its limited impact on chemical content, aeration can still enhance the drinking experience by reducing the pungency of added sulfites, which some people perceive as a “burn” or sharp smell, particularly in younger wines. While not a reliable method for removing histamines or significantly lowering sulfite levels, decanting remains a useful tool for improving overall wine enjoyment, especially for full-bodied reds that benefit from oxygen exposure.
Do wine purification drops or filters work for removing histamines and sulfites?
Several commercial products, such as wine purification drops and pour-through filters, claim to reduce histamines, sulfites, and other compounds in wine. Brands like PureWine and Üllo use specialized filtration technology—Üllo’s filter, for instance, uses activated carbon and selective filtration to capture sulfites while preserving taste. These tools can effectively reduce measurable sulfite levels, providing noticeable benefits for sulfite-sensitive drinkers.
When it comes to histamines, the efficacy of these products varies. Some filters are not specifically designed to target histamines, which are more complex molecules. However, newer multi-stage filters combine materials that may reduce histamine concentration to a limited degree. While not a complete solution, these purification methods offer a practical, user-friendly option for those looking to minimize exposure without sacrificing the pleasure of drinking wine.
What are the best ways to enjoy wine if you’re sensitive to histamines or sulfites?
For individuals sensitive to histamines or sulfites, choosing the right wine is the first step. Opt for white or rosé wines, which generally have lower histamine levels compared to reds. Look for bottles labeled “no added sulfites” or certified organic wines, and consider wines from producers known for natural or low-intervention methods. Drinking in moderation and staying well-hydrated can also help reduce the likelihood of adverse reactions.
Combining smart wine selection with supporting strategies can further improve tolerance. Taking a DAO enzyme supplement before drinking may help break down histamines, while using a wine filter can reduce sulfite content. Always introduce new wines cautiously and pay attention to your body’s response. Consulting with a healthcare provider is recommended for those with diagnosed sensitivities, as personalized advice can ensure safer, more enjoyable wine consumption.