<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Masyczek, Robert</style></author><author><style face="normal" font="default" size="100%">Ough, C. S.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">The &quot;Red Wine Reaction&quot; Syndrome</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1983</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1983-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">260-264</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1983.34.4.260</style></doi><volume><style face="normal" font="default" size="100%">34</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">A small portion of today's wine consumers refrain from drinking red wine due to what has become popularly known as the "red wine allergy reaction" syndrome. Red wines were presented, allergic skin scratch tests, and antihistamine treatments were conducted in order to determine the existence and possible nature of the purported reaction. Results indicate the possible reaction is, in the most part, probably not an allergic reaction, but is either psychologically induced or a physiologically toxic action.</style></abstract></record></records></xml>