People can be allergic to wine however it is not exactly the wine they are allergic too but one or more of the components in the wine. The components in wine that can cause an allergic reaction are: Yeast, sulphites, grapes and phenol.
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.
Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced for example, apple wine or elderberry wine and are generically called fruit wine or country wine not to be confused with the French term 'vin de pays'. Others, such as barley wine and rice wine i.e., sake, are made from starch-based materials and resemble beer and spirit more than wine, whilst ginger wine is fortified with brandy. In these cases, the term 'wine' refers to the higher alcohol content rather than the production process. The commercial use of the English word 'wine' and its equivalent in other languages is protected by law in many jurisdictions.
Sulphites are present in all wines and are formed as a natural product of the fermentation process, and many wine producers add sulfur dioxide in order to help preserve wine. Sulfur dioxide is also added to foods such as dried apricots and orange juice. The level of added sulphites varies, and some wines have been marketed with low sulphite content. Sulphites in wine can cause some people, particularly those with asthma, to have adverse reactions.
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.
Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced for example, apple wine or elderberry wine and are generically called fruit wine or country wine not to be confused with the French term 'vin de pays'. Others, such as barley wine and rice wine i.e., sake, are made from starch-based materials and resemble beer and spirit more than wine, whilst ginger wine is fortified with brandy. In these cases, the term 'wine' refers to the higher alcohol content rather than the production process. The commercial use of the English word 'wine' and its equivalent in other languages is protected by law in many jurisdictions.
Sulphites are present in all wines and are formed as a natural product of the fermentation process, and many wine producers add sulfur dioxide in order to help preserve wine. Sulfur dioxide is also added to foods such as dried apricots and orange juice. The level of added sulphites varies, and some wines have been marketed with low sulphite content. Sulphites in wine can cause some people, particularly those with asthma, to have adverse reactions.