What are the negative effects of acidic

Negative effects of wine consumption

Excessive alcohol consumption is harmful to health. The stomach, liver, kidneys and nerves can be damaged. Critical amounts of alcohol per person and day are 60-80 g (men) or 20-25 g (women) with regular consumption. Presumably, estrogen has an adverse effect on alcohol breakdown in women. We recommend 1-2 non-alcoholic days with regular wine consumption or occasional exceeding of the stated limits.

a headache

The typical hangover headaches after drinking wine can be caused by:

Biogenic amines
Histamine (tyramine, phenylethylamine). Allergy sufferers do not have a protective function against biogenic amines, they are caused by bacterial activity and can be removed in the wine through protein finishes (bentonite).
Excessive nicotine use
Alcohol dilates and nicotine constricts blood vessels. The nicotine effect persists. Involuntary smoking can also be the cause.
Enjoyment of various alcohols
Higher percentage alcohols may contain fusel oils or methanol that are not digestible.
sulphurous acid
It is seldom a trigger, at most in sensitive people and very sulphurous crying.
Excessive consumption of alcohol
The liver and kidneys are stressed, the alcohol changes the water and salt balance, the body reacts by feeling unwell (headache, hangover).

heartburn

Heartburn occurs when the stomach becomes too acidic. The pH value of the wine is similar to the pH value of the gastric secretions (gastric acids). There are people with an acidic stomach (anacidity). Wine consumption is beneficial for them. Furthermore, there are people with over-acidity of the stomach (hyperacidity), here the intake of acidic wines leads to heartburn. Low-acid white wines, or even better tannin-rich, low-acid red wines are recommended to these wine drinkers.
In the case of gastric mucosal inflammation, stomach ulcers, stomach constrictions and stomach losses, the consumption of wine should be temporarily restricted or given up completely.

Compatibility of SO2

It often appears problematic to explain the role of sulphurous acid - content or additives - in wine. The consumer has a negative attitude towards this. This is why the public is advised of the harmful content of the air in industrial conurbations. Basically, however, it differs from sulphurous acid, which passes through the gastrointestinal tract. If the sulphurous acid passes into the blood, a natural enzyme (sulphite oxidase) ensures that the blood oxygen immediately breaks down the sulphurous acid and makes it ineffective. Little is known that these sulphite oxidases are vital in order to render sulphurous acid, which is inevitably formed in the food chain during the breakdown of proteins, i.e. within the body, harmless. It is interesting that at least 10 times the amount of sulphurous acid is formed in the body itself every day than is contained in a liter of wine. So wine only makes a small contribution to the sulfur balance in food.

Nevertheless, one could ask why cellar technology normally uses sulphurous acid within the legal limits. Why not do without it? It is undisputed that even before fermentation, small amounts of sulphurous acid inhibit the development of fungi and bacteria and thus prevent the harmful formation of mycotoxins (fungal poisons) and bacterial toxins. The real wine yeast, on the other hand, is given a "free space", fermentation can take place more purely. After fermentation and weakening of the yeast, the same effect helps to prevent the development of harmful microorganisms (e.g. cold yeast). In addition, unwanted oxidation of the wines is inhibited The fruitiness of the wines must again be pointed out to the legal limit values ​​for permissible amounts of sulphurous acid, which make the SO2- Reliably prevent additives. After all, sulphurous acid is no substitute for wine hygiene.

Individual evidence

bibliography

  • Adams, K., Jakob, L. & F. Schumann (1997): Wine compendium. 2nd edition, Association of Graduates of the State Teaching and Research Institute for Agriculture, Viticulture and Horticulture, Neustadt an der Weinstrasse: Article 706, 707.1 - 707.2.