More and more people suffer from histamine intolerance (HIT). Histamine belongs to the group of biogenic amines. They can arise, among other things, from uncontrolled fermentation, poor basement hygiene, sick / rotten grapes, etc.
In 2011, we dealt with the difficulties surrounding HIT. Many of our customers have long reported that our organic wines are more digestible than other wines. Wine enthusiasts do not get a headache (unless the amount causes it) and there are no other symptoms that are typical for a HIT. That was the reason that we had some wines examined for their histamine content.
After intensive hours and research, we decided to use the 2011 harvest to confirm the histamine content in the Weinviertel DAC Züngl (successor wine is the Weinviertel DAC Eben) and Zweigelt Klassik.
With the 2016 harvest, the remaining wines, see shop (wines Dieter Schnabl), were also examined for their histamine content.
The examined wines have a proven histamine content of <0.1 mg / l. An extremely low histamine content is a quality characteristic for wine.
Isn’t every wine vegan?
Many wine enthusiasts ask themselves this question. We, the Bioweinbau-Betrieb Claudia & Dieter Schnabl, have been dealing with the creation of wines suitable for vegans since the 2012 harvest. Various fining agents are allowed in wine production. These fining agents are often made from animal products. For example, casein fining agents are often used to remove tannins. Our vinery works as gently as possible so that there are no undesirable additional tones in the wine. Care is taken to ensure that the grapes are processed safely and that the musts and later the wines are to be corrected as little as possible. If tanning is used, it is carried out with pea protein.
The wines are therefore suitable for vegans!
Claudia & Dieter Schnabl wines have been certified by the “Vegane Gesellschaft Österreich” since the 2015 harvest and may be labeled with the “V-Label”.