Researchers keep trying to figure out why some people have an allergic reaction to wine. A new study compares compunds found in wine to those in other things that cause allergic misery.
The new study, conducted by researchers at the University of Southern Denmark and published in the Journal of Proteome Research, identified 28 organic compounds in a Chardonnay that are similar to known allergens in other foods.
The compounds are glycoproteins, proteins with a carbohydrate molecule attached to them. Glycoproteins are common in wine. Most are created during fermentation.
It turns out that for a specific Chardonnay from Puglia, Italy, researchers found components similar to allergens found in fruits such as bananas and kiwis, as well as rubber products, including latex.