Histaminogénesis : calidad higiénico-sanitaria y valor psicoterapéutico del vino

According to numerous research works, individual susceptibilities to histamine intoxication vary and there is no minimal amount of histamine that must be ingested before toxic effects are observed. Some authors reported that the maximum tolerance of an adult person to histamine content is 2 mg/l of wine consumed. Because the histamine content depend on the hygienic condition of processing, the production of wine practically free from histamine has capital importance relating to the impact of wine consumption on health. The adventages resulting from moderate consumption are described.