Biogenic amines, such as histamine, can cause adverse reactions in sensitive individuals, limiting their ability to consume wine. The challenge was to eliminate histamine without altering organoleptic properties—aroma, flavour and body—offering a safe product that preserves the complete sensory experience of traditional wine.
Through an innovative winemaking and oenological control process, a histamine-free wine was developed while keeping its original characteristics intact. The applied technology reduces biogenic amines during fermentation and ageing without additives or aggressive treatments, preserving the wine’s natural character and authenticity.
Histamine-free wine, safe for sensitive consumers.
Full preservation of sensory qualities, respecting aroma, flavour and structure.
A pioneering advance in health and wellbeing, expanding access to responsible wine consumption.
Sectors: Food and Health, Food sector, Ingredients industry
Research lines: Food Quality and Safety, Personalised nutrition and health
Research sublines: Innovation in foods for special needs, Minimising food safety risks