Sherry Histamine Information

Sherry, a fortified wine made from white grapes, similar to red wine, may contribute to elevated histamine levels due to fermentation and aging process. During these processes, bacteria convert histidine in grapes into histamine. As such, like red wines and champagne made from red grapes, it could potentially heighten histamine levels in the body (1). However, it is significant to note that not all wines, including Sherry, have the same amount of histamine, and the histamine content can vary largely between different batches and brands. Consequently, it is crucial for individuals with histamine intolerance to be aware of their reactions to different kinds of Sherry (2). Moreover, Sherry contains alcohol which has been identified to delay the breakdown of histamine in the body, possibly leading to an accumulation of histamine (3). Interestingly, certain ingredients in some Sherry types, like walnuts in the case of walnut Sherry, are known histamine liberators that promote the release of histamine from other foods (4). Further research is necessary to explore the impact of all specific ingredients used in Sherry on histamine levels. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Kanny, G., & Moneret-Vautrin, D. A. (2001). Alcohol-induced anaphylaxis. Immuno-analyse & Biologie Specialisee, 16(5), 287-292. (3) Wantke, F., Gotz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings: the official journal of regional and state allergy societies, 14(1), 27-32. (4) Bisson, L. F. (2005, January). Stuck and sluggish fermentations. In American Journal of Enology and Viticulture (Vol. 56, No. 1, p. 107).