Maybe I have that same problem. I experience those same symptoms after a
couple of bottles of ANY wine! ;o)

Ray

"Shane Badham" > wrote in message
. uk...
> 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/