![]() "Australian Certified Organic is aligned with the European standards which allow there to be sulphur dioxide added to organic wine at about half the level of conventional wine," he says. However, Duncan Harris from Harris Organic Wines says there's a misperception that all organic wine is free from preservatives. If you're concerned about chemical additives and preservatives, certified organic, biodynamic and preservative-free wines are an option. It's also suspected that mixing different drinks could make you feel worse because you are getting a variety of different congeners. Other research concluded that alcoholic drinks that contain more congeners produce more hangovers and that it takes fewer high-congener drinks to get a hangover. One notable experiment showed bourbon, which has a high level of congeners, produced a more severe hangover than vodka. ![]() While it's hard to point the finger at what causes a hangover other than drinking too much, there's thought to be a correlation between hangover intensity and congeners. Darker drinks, such as red wine, bourbon, brandy and whisky, are also generally higher in congeners than white wine and vodka. While the jury's out on additives and preservatives causing hangovers, there's some evidence that congeners, by-products of yeast fermenting, can make hangovers worse.Ĭongeners, such as polyphenols and stronger alcohols like methanol, add colour and flavour to alcohol and differ between drink types. Our experts taste popular craft beers from Coopers, Matilda Bay, Little Creatures and more, to give you a heads up on the best craft beers. In any case, there's no evidence that it contributes to hangover pain. ![]() As potential allergens, egg and milk products have to be declared on the label, but isinglass does not have to be declared when used as a clarifying agent in beer and wine. These substances are largely removed through filtration during processing, but very small residual amounts can remain in the wine. ![]() They include gelatine, isinglass (derived from fish), egg white (egg albumen), casein (milk protein), skim milk, bentonite (a fine clay made of aluminium-silicate), carbon and polyvinylpolypyrrolidone (PVPP), a synthetic polymer. Other additives you might find in in wine are fining (processing) agents which are used to refine colour, odour and taste. Red wines are often high in tannins but they also are generally higher in alcohol, which could be the problem." Other additives "They come from the skin and seed of grapes and give body and texture to wine. "Tannins are unlikely to cause an adverse reaction," says Dr Schmidtke. Then there's the question of tannins – but once again it seems they're not to blame for alcohol-related regret. Histamines are also found in some foods such as salami and sauerkraut, but whether an adverse reaction occurs really comes down to the individual." Tannins "People can eat a range of foods high in histamines such as spinach or tomato, then at the end of the day have a glass of wine containing small amounts of histamines and think it's the wine that gives them a reaction. HistaminesĪnother adverse-reaction suspect is histamines, which can be a by-product of some microbial processes in wines, says Dr Leigh Schmidtke, Senior Lecturer in Wine Microbiology & Production at Charles Sturt University.įor some people a reaction to histamines could be a cumulative problem caused over the course of a day, says Stockley. "Sulphites in alcohol are very low compared to other food products and are unlikely to cause a reaction in most people," says Dr Stockley. Sulphite preservatives (E-numbers 220-228) such as sulphur dioxide (E220), for instance, are often added to wine and beer to increase shelf life, reduce bacterial spoilage and help reduce undesirable aromas, flavours or colours that are produced during the fermentation process, and some people prefer to avoid these additives.ĭr Creina Stockley, clinical pharmacologist and Health and Regulatory Information Manager at the Australian Wine Research Institute, says research has shown that sulphites are only really a problem for a very small proportion of the population – such as asthmatics who have a sensitivity or allergy to sulphites.
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