Why Some Wines Give You Hangovers And Others Don't?

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The story of wine dates back centuries ago, when its production and culture was yet undefined. Back then grapes were crushed and fermented in dirty, open vats, and the result was so unbalanced that it went off within a year. In order to give it the required color, flavor, and additional life various substances like lead, berries and even dyes were added. What differentiates a 'fine' wine are various facts and factors that goes in its making that are the most sought after queries even today.

While a couple of glasses of certain wines can leave you with a bad hangover, others might just leave you unaffected, and the reason behind this difference is the ingredients. The wine industry may claim that the wine available on supermarket shelves is wholly a natural product, but many manufacturers make use of a variety of ingredients in wine production instead of those lush, juicy grapes that one sees in advertisements.

In a bid to boost profits, some wine is apparently so industrially processed that one critic has dubbed it no better than an 'alcoholic cola', reports The Sun. Some producers use artificial flavourings and additives to mimic the taste of the grape, while some add oak chippings to a wine that has never seen a barrel, and still there are some who put more than just bubbles in our champagne

According to estimates, of the astonishing 1.5 billion bottles of wine bought in Britain each year, the famous brands are Hardys, Gallo, Blossom Hill, Jacob"s Creek and Stowells that collectively sold more than 1 billion pounds worth of wine last year.

No brand has listed ingredients other than "sulphites", which they need to mention out of legal compulsion because of its possible causal link to asthma. However, when asked, it was revealed that Hardys add yeast to their merlot red wine and use egg, milk and gelatine to fine their product and make it less cloudy. Jacob"s Creek added tartaric and ascorbic acid to their chardonnay and also used clay, enzymes and milk powder as a fining agent. Blossom Hill accepted that they might add tartaric acids, enzymes and tannins to the grape juice and use yeast nutrients and malolactic bacteria during fermentation of standard red wine. However, Stowells and Gallo simply said their wine was made in accordance with EU regulations.

Overall, the government has allowed the wine industry to use more than 50 different flavourings, additives, preservatives and agents, so it won"t be wrong to say that neither the adverts nor the labels give you the full picture. According to the current legislation, wine producers do not have to list ingredients, and thus most of them prefer not to do that at all. One producer said that mentioning ingredients would be tantamount to "commercial suicide", presumably because it might put the customer off and result in lower sales.

Still ancient in its production since its discovery when it comes to hygiene and health, the debate and disputes prevail and seem to be never-ending. What governs the 'quality' cannot be limited or placed under a condition. Till then, 'cheers to the long life of wine'.