Allergy to wine

Allergy to wine is the result of the use of sulfur dioxide and pesticides in production. Natural wine without any impurities, dyes and flavors allergic reactions is extremely rare. High quality ethanol can not be a priori a priori, since it is a relatively safe metabolite - partially produced by the body itself and perceived as a natural component.

In addition, the structure and size of alcohol molecules are not capable of acting as an epitope, a substance on which the immune system will respond.

Causes of an allergy to wine

Most often the allergy to wine, in particular the allergy to red wine is provoked by such factors: 

1. The wine contains an admixture, which is a hapten, much less often - a true allergen. Haptens do not have protein in the structure, but willingly enter into an alliance with other protein compounds, for example, with the proteins of the immune system, forming an antigenic complex. Haptenes are all pollen of flowers, plants, polysaccharides, sulfites, polyphenolic compounds that can add to wine. Some varieties of wine insist on extracts of herbs to give the drink an exquisite aroma and taste. It is known that many plant species are capable of causing an allergic reaction, especially in conjunction with fruit or berry components. 
2. The wine may contain a quantity of mold that is invisible to the naked eye, which technologists call wine color. Wine mold most often affects young red wines. Fungal yeast begins to multiply actively in a drink with access to oxygen, forming a wine sediment. In order to cause allergies, a microgram of mold is sufficient in a glass with a drink. 
3. Ethyl alcohol, contained in wine, provokes penetration into the blood of other, parallel allergens. For example, by expanding the vessels, it opens access to allergens to cheeses or citrus fruits. 
4. In addition, that the allergy to wine itself is dangerous, almost all red wines contain tyramine, which causes migraines. Migraine in turn can be a trigger for the development of an allergic reaction. 
5. Young wines quite often contain aspen poison, which is a strong allergen for the human body. At least, so many winemakers say. Hos attracts both the smell and taste of the wine produced, they can fall under the wine press. The prolonged aging of wine contributes to the gradual neutralization of wasp venom.

We list the possible reasons why the allergy to wine began to occur more often and presents a real problem for true connoisseurs, connoisseurs and tasters of this fine drink:

1. Recently, the technology of wine production is often found in the wine material sulphurous anhydride, which is actively processed vineyards (so the grapes are well preserved during transportation). In addition, some unscrupulous manufacturers deliberately add this chemical substance to the initial wort as a strong stabilizer. The sulphurous compound is capable of provoking the strongest allergic reaction due to the fact that the anhydride rapidly interacts with human proteins, especially those that are in a very similar sulfur-containing peptide chain. The protein molecule changes its structure and causes an aggressive response from the side of immunity.
2. The allergy to wine can develop because of the pesticides contained in the drink. Just like sulfurous anhydride, pesticides are often used in growing modern varieties of grapes.
3. If a person already has an allergy to nuts, any wine that contains a nutty flavor (most often almond) provokes an allergic reaction.
4. In addition to the above reasons, there is one more, which, unfortunately, is not uncommon in our time - falsification of wines. Modern "inventors" with the help of synthetic dyes, flavors and flavor additives are able to produce almost any wine, of course, the easiest way is forged red wine. All artificial additives can be both an independent allergen, and a hapten, that is, to join the compounds already inside the body and activate the immune protest.

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Symptoms of wine allergy

The most obvious, visible signs of an allergic reaction to wine are manifested literally within 10-15 minutes after the first glass is drunk. This can be swelling, hyperemia of the face, local hyperthermia - a local increase in temperature, for example, only in the hands. Skin rashes appear somewhat later - in half an hour or an hour. The rash can be localized on the wrists of the hands, neck, chest, leg calves and look like small bubbles or have the form of hives. Particularly severe symptoms, which can cause an allergy to wine, is manifested by a sharp drop in blood pressure, nausea, convulsions, Quinck's swelling, asphyxiation.

What should I do if there is an allergy to wine?

1. If allergic symptoms develop rapidly, immediately call an ambulance to avoid swelling of the quincke. 
2. If the allergy to wine is only a rash, but such cases are repeated, it is necessary to contact an allergist to find out the true cause of the allergic reaction. Perhaps, the immune response is associated with a variety of wine, a dose drunk or with individual intolerance of alcoholic beverages in principle. 
3. If the allergic reaction to a certain type of wine has manifested itself twice, you should permanently exclude this drink from your diet, since the body has already experienced sensitization with the allergen found in wine. 
4. Anyone who already has any kind of allergy, you should exclude the use of complex wine drinks (cocktails, grogs). 
5. If the allergy to wine appears irregularly, you need to analyze the so-called snacks, perhaps cheese, chocolate, citrus are the true cause of the allergic reaction. 
6. If after the drunk wine there is an allergy only in the form of a rash, without respiratory symptoms and menacing signs, you should try to rinse the stomach, take an over-the-counter antihistamine drug (Loratadine, Suprastin, Diazolin). 
7. If the allergy to wine is accompanied by shortness of breath, swelling, waiting for an ambulance, you can apply an antihistamine inhaler - nebulizer (Atroven, Berotek).

An allergy to wine can be a serious test for lovers of this fine drink. Perhaps it is worth replacing the young wines with more seasoned ones or switching to a tasting of white quality wines. In any case, do not test the body and experiment with the use of a provocative drink in the hope that this time it will all work out. Obviously, allergies will have to seek the truth not in fault, as the ancient writer and philosopher Guy Pliny the Elder advised, at least not in red.