Why some wines give you hangovers and others dontSeptember 15th, 2008 - 6:24 pm ICT by ANI
London, Sept 15 (ANI): 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, Jacobs Creek and Stowells that collectively sold more than 1billion 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.
Jacobs 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 wont be wrong to say that neither the adverts nor the labels give you the full picture.
And 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. (ANI)
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Tags: ascorbic acid, bad hangover, blossom hill, causal link, compulsion, flavourings, gelatine, grape juice, hangovers, jacobs creek, juicy grapes, malolactic bacteria, merlot red wine, milk powder, sulphites, supermarket shelves, tannins, wine industry, wine production, yeast nutrients