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The claim that Natural Wines without added sulphites cannot cause headaches is challenged by a new study. In a research paper, Sophie Parker-Thomson MW from New Zealand proves that wines to which no sulphur has been added before fermentation contain higher levels of biogenic amines. The best known of these is histamine. It has been proven that especially biogenic amines, which are also found in many fermented foods, cause headaches in sensitive people.
The study implies that the addition of sulphur actually lowers the risk of negative effects - and does not increase it. It thus contradicts the claim that Natural Wines are more digestible without added sulphur. Sophie Parker-Thomson MW points out in her paper that even small amounts of sulphur dioxide (at least 30 mg/L) added to the must before fermentation significantly reduce the negative effects of biogenic amines without affecting mash fermentation or spontaneous fermentation.
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(al / Source: drinksbusiness.com, Photo: 123rf, anaumenko)