|MadSci Network: Medicine|
I don't think that there any common links to fermentation, moulds or chemicals (chocolate is not fermented for example). Milk products are known to be common allergens (substances that we become allergic to) - possibly because it is the first food that we come across after birth, exposing us to milk antigens (substances that will provoke an immune response) to which we might become allergic. Strangely, fish is another common childhood allergen. In allergies to wine, grapes themselves are often the culprit. It would be quite unusual to have an allergy to a mould. Check out http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed and get more details (very good database). Try also BiomedNet (www.bmn.com).
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