Histamine-free wine

What is it?

This wine is produced using carefully selected lactic acid bacteria that naturally lack the genetic pathways responsible for producing biogenic amines, while retaining the metabolic functions required to preserve the wine’s desirable sensory and organoleptic characteristics.

What challenge does it address?

• Health concerns associated with histamine and other biogenic amines in sensitive individuals.
• Commercial barriers in markets where recommendations or legal limits on biogenic amines apply, including Germany, Belgium, France and Switzerland.
• The need for safer wines that retain their original sensory profile.

How does it work?

• Selection of lactic acid bacterial strains that are unable to produce biogenic amines.
• Preservation of normal fermentation processes and the wine’s characteristic sensory properties.
• Production of histamine-free wines with original or distinctive sensory profiles.

Key benefits

• Safer wine for consumers who are sensitive to histamine.
• Preservation of the wine’s sensory quality and organoleptic attributes.
• Access to international markets with restrictions on biogenic amines.
• Increased consumer confidence.