Cognac Histamine Information

Cognac, a variety of brandy, is known for its extensive distillation process which involves the fermentation of grapes, specifically Ugni Blanc, Folle Blanche, and Colombard, followed by twice distillation in copper stills. The final product requires aging in French oak barrels. In terms of its effect on histamine levels, cognac’s impacts primarily stem from its alcohol content and potential histamine presence from the fermentation process. Alcohol, on one hand, is reported to inhibit the enzyme diamine oxidase (DAO), which plays a crucial role in metabolizing and breaking down histamine in the body. An inhibition of DAO can thus potentially lead to an accumulation of histamine, escalating symptoms in individuals with histamine intolerance (Maintz & Novak, 2007). On the other hand, the fermentation process can also contribute to the production of biogenic amines, including histamine. Hence, some individuals sensitive to histamine could experience intolerance symptoms. Importantly, the histamine content can vary greatly between different wines, alcoholic beverages and indeed different batches, meaning that effects can vary (Marques et al., 2008). It’s also worth noting that when cognac is combined with other foods high in histamine or histamine liberators such as aged cheese or cured meats, the impact could be amplified. However, it's important to remember that the above references are general to the presence of alcohol and fermented products and their potential to increase histamine levels. The specific effects of cognac on histamine levels in the human body have not been thoroughly studied. References: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition. https:// DOI: 10.1093/ajcn/85.5.1185 Marques, A. P., Leitão, M. C., San Romão, M. V., & Spencer-Martins, I. (2008). Biogenic Amine Production by Dekkera/Brettanomyces Isolates from Wine. Current Microbiology. https://DOI 10.1007/s00284-007-9004-9