Paul B. wrote:Anyone know for sure?
This leads me to wonder whether enologists at wineries or anywhere else actually measure for histamine levels in wine? I would think that all reds have some of the stuff, but that the levels might be starkly elevated in those wines that are apt to cause some major sinus pressure
Paul's question, a very good one, has now set me in motion to analyze the customer who complains about headaches and I will be taking notes.
Using an eyedropper, put 10 drops of the wine sample in a small test tube and then drop in one tablet. The tablet and wine sample will cause a “boiling” reaction and color change. Carefully observe the color change during the reaction, making sure not to shake the test tube during this time or for 15 seconds after the boiling effect has stopped.
If the color changes rapidly from bright orange to a dark or greenish brown, then the wine sample contains more than one percent residual sugar and a second test with a diluted wine sample is required. Otherwise, after the 15-second waiting period, gently shake the test tube and compare the color of the sample to the color chart to determine the corresponding sugar concentration measurement.
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