{"id":1734,"date":"2016-05-26T12:34:49","date_gmt":"2016-05-26T12:34:49","guid":{"rendered":"http:\/\/dev.bevologyinc.com\/blog\/?p=1734"},"modified":"2016-05-26T18:58:22","modified_gmt":"2016-05-26T18:58:22","slug":"the-truth-about-red-wine-hangovers-hint-its-not-about-sulfites","status":"publish","type":"post","link":"https:\/\/bevologyinc.com\/blog\/2016\/05\/26\/the-truth-about-red-wine-hangovers-hint-its-not-about-sulfites\/","title":{"rendered":"The truth about “Red Wine Hangovers”…hint, it’s NOT about sulfites."},"content":{"rendered":"
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There was a great piece in the Chicago Tribune (http:\/\/trib.in\/1Vj94Of<\/a>)\u00a0explaining the science behind red wine hangovers in layman-speak. \u00a0Bottom line, it has nothing to do with sulfites. The\u00a0\u00a0reason many people think<\/strong><\/em> sulfites are the cause is\u00a0 because the statement about sulfite use is\u00a0legally required to appear on the label. That’s often the only production or component information on the label, therefore it must be the cause. \u00a0But\u00a0correlation is not causation.<\/p>\n

In point of fact, sulfites are a natural byproduct of fermentation, and are also added\u00a0in very small quantities to prevent oxidation and maintain the freshness of\u00a0 a wine through the production process and into the bottle. Their presence is so minimal– single digit ppm– they get a bad rap for doing good.<\/p>\n

There are other factors that contribute to hangover\u00a0headaches. \u00a0All are\u00a0natural\u00a0byproducts of fermentation that in fact give the wine flavor, structure and mouthfeel. \u00a0These include phenolyics, a\u00a0large class of compounds which includes tannins \u00a0(the “chalky” mouthfeel in red wines),\u00a0 flavonoids (the\u00a0nutrient group\u00a0 known for the antioxidant and anti-inflammatory health benefits), and a host of other individual chemicals that contribute the individual flavors people sense: \u00a0“green apple” (malic acid), “buttery” in Chardonnay (diacetyl) and so on.<\/p>\n

Unfortunately, many of these chemicals have some unpleasant side effects. They can be diuretic and cause vasodilation which may contribute to the end result of a headache. Put them all together and it boils down to the body using up water to “process” the wine you drank. And that in turn causes dehydration which leads to a headache.<\/p>\n

So Steve’s non-medical solution to avoiding hangovers? \u00a0Simple. \u00a0Just drink two glasses of water before you start drinking wine. \u00a0And when you wake up in the middle of the night, to, well, you know, drink a glass of water then too. Chances are you’ll wake up feeling fine.<\/p>\n<\/div>\n<\/div>\n

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\u00a0Cheers!<\/div>\n
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