In article >,
Joe Sallustio > wrote:


>I am not a chemist and not an authority on hystamines but it does turn
>out there is some research that has been done on this subject. You
>might want to get access to Yair Margalits 'Concepts in Wine
>Chemistry', pages 342-343. To sum up, grapes do not contain
>hystamines and processing methods do not seem to affect hystamine
>production. Niether does fermentation. They seem to appear after
>malolactic fermentation, but not in all ML wines. They usually appear
>in higher levels in reds than whites, but that makes sense, more reds
>go through ML. He gives a few references for more info too. The
>theory is that another bacteria that likes the conditions present
>during ML might cause the hystamine production. The levels are pretty
>low, reds are 5.7, whites around 3.3 mg/l.

So is that what was getting me? I finally tied the "hangovers" to my
sinuses (sinuii?? . I didn't think I should feel that way after
sharing a single bottle with my wife (and a time or two wondered if
somehow I'd managed to forget drinking an aweful lot).

Eventually I realized just where I hurt, and tried psuedophedrine, which
did more than the aspirin. By bits and pieces, I'm learning which table
wines to avoid (Forestville seems to be bad for me).

However, I seem to have gotten this more from whites than reds. And I
won't go *near* Chilean reds any more . . .

Oh, and lower end (but still not rot-gut) distilled liquors, too.

hawk

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