Newly reported research from European scientists suggesting that the source of allergic reactions to wine may be found in glycoproteins has roused worldwide interest. Genetic scientists in California, however, caution that the results are preliminary: More study is required, and the production of low-allergenic wines is likely a long way off. “I notice they simply say they ‘look like allergens,’ not that they really are allergens,” commented Dr. Linda Bisson, who studies genetics and microbiology at the University of California, Davis. Bisson said she had been aware of European groups studying wine allergens. She told Wines & Vines, though, that she had not yet seen the study claiming that grape glycoproteins are the culprits.