Study shows way to reduce wine allergies

A study by Bordeaux University has found that adding lactic bacteria to unfermented grape juice could reduce compounds, called biogenic amines, that create off aromas in wine and cause an allergic reaction amongst some wine drinkers.

The study evaluated 264 Bordeaux wines from the 2005 and 2006 vintages of which 70% contained substantial amounts of biogenic amines, often beyond 1 milligram per litre.

As well as reducing the compounds the lactic bacteria also helped to speed up malolactic fermentation, a process which is commonly used by winemakers to create a rounder and fuller mouthfeel.