Joe Sallustio > wrote:

> Shane,
>
> 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.
>
> To actually answer your question, wines from the central valley are
> usually low in acid, so ML is not something you have to do. I rarely
> do it, so you may be able to drink my wines. If I were you I would
> make the wines on the higher side of the sulfite levels to stunt ML
> production.
>
> If you bought Regina juice, it comes in at 100 ppm SO2. I would touch
> up the acid post ferementation, mine always seem to climb .5 to 1 g/l
> after ferrmentation. That way you son't overdo the acid and want to
> encourage ML. I would add 1/4 teaspoon pot meta per 5 gallon each
> rack, and probably rack only 3 times. That's more than normal, if you
> test sulfite just keep it at 40 PPM and I doubt it will go into ML
> spontaneously.
>
> Hope that helps.
> Regards,
> Joe
>
>
> >
> > This interests me because I am sensitive to hystamines.
> >
> > Do you, or anyone else, know if the hystamines are carried over to the
> > wine with this method. I know they are when the producer ferments on the
> > skins.

Hi Joe,

Thanks very much for the info. My consultant said OK to most whites but
treat reds with suspicion and agreed that it was the hystamines that
caused my problem.

I suffer form Meniers syndrome - tinitus and loss of balance (spinning
in my case). I have even experienced a "wobble" whilest drinking
Chiliean Merlot with a meal! However, it was a very fine tasting wine.
The effect is similar to migrane. The hystamines cause pressure in the
head, but in my case it affects the aural and balance nerves in the
inner ear.

I assumed that the hystamines were produced by fermenting on the skins.
Now that I know different, I shall experiment further.

--
Thanks and regards, Shane.
"A closed mouth gatheres no feet!"
Email: Beware the invalid word! shane at wonk demon dot co dot uk
Website: http://www.wonk.demon.co.uk/