8% of the world’s population has some sort of allergy and reaction to components in wine, resulting in headaches, stuffy noses, itchy eyes, rashes, etc. Only 1% involve sensitivity to sulfites that naturally occur and from added amounts in the winemaking to kill bacteria and prevent spoilage. The remaining 7% are now believed to be caused by glycoproteins, proteins coated with sugars that are natural by-products of fermentation. Through their analysis of Italian Chardonnay, researcher Giuseppe Palmisano and colleagues found that many of the grape glycoproteins had similar structures to other known allergens that trigger reactions to ragweed and latex. Interesting stuff to be sure!
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