Is the antioxidant (sulfur dioxide) really the cause of hangovers? Clarifying misconceptions!
■What is the purpose of sulfur dioxide in the first place? Sulfur dioxide has two roles. One is its antioxidant effect, which utilizes its property of easily binding with oxygen to prevent the oxidation of wine and to recover from deterioration by binding with acetaldehyde produced from alcohol oxidation. The other is its sterilizing effect, which helps in the prevention and treatment of bacterial contamination. ■Is sulfur dioxide really the cause of hangovers? In the past, there was a theory that the antioxidant (sulfur dioxide) was the cause of headaches, but in recent years, biogenic amines such as histamine and tyramine found in wine are considered the main culprits. Histamine, which dilates blood vessels, and tyramine, which constricts them, can both lead to migraines. ■I see, even natural wine contains sulfur dioxide! Sulfur dioxide is naturally produced during the fermentation process of yeast at around 10 mg/L without any addition, and labeling is only required for levels above 10 mg/L. Many wines that appear to be additive-free actually keep their levels below the labeling threshold through methods such as heat treatment, filtration, and the use of specialized yeast. Please feel free to consult with us first.
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For details regarding the handling of wine preservatives and blended seasonings, please refer to the materials.
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We have experience in consulting with beverage manufacturers on the selection of antioxidants and the formulation of seasonings. Please feel free to reach out to us.
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