Dessert wine

Dessert wines are typically made through extended fermentation and often aged or fortified with additional alcohol, and they tend to sit high on the sensitivity scale.

• Fermentation and histamine — Histamine accumulates during fermentation through microbial activity, and the production methods used for dessert wines — including late harvesting, drying grapes, and noble rot — can involve extended or complex fermentation conditions

• Fortification — Port and similar fortified dessert wines add extra alcohol, which further impairs DAO on top of the histamine already present in the wine

Dry white wines are generally considered lower histamine than sweet or fortified styles if comparison is helpful.