Scientists have discovered new ways to preserve grapes and wine, which can reduce headaches after drunkenness.
Many people experience headaches and other drunken symptoms after drinking a few glasses of wine. This result is not caused by alcohol, but is the result of the addition of sulfite preservatives to the wine. Although the amount of sulfite naturally produced in grapes and wine is very small, some artificially added during processing to maintain the color of the wine and prevent them from becoming turbid brown. However, many people who drink alcohol are allergic to this chemical substance. After drinking, headaches, skin irritation, and dyspnea may occur.
Now, Spanish scientists have discovered that the use of ozone can both replace sulfite and ensure that grapes and wine retain high levels of antioxidants. Francisco Altus Hernandez of the University of Technology in Cartagena and his research team compared several different methods of preservation with methods of placing boxes containing grapes in an ozone environment. According to the results of a study published in the journal Chemicals and Industry, “Ozone has been found to effectively prevent 90% of the metabolites compared to sulfites. In addition, antioxidants are found in ozone-treated grapes. 4 times higher than untreated.†Antioxidants are beneficial compounds that remove free radicals from cancer in the body.
Jennifer Lonin, of the Journal of Chemistry and Industry, said: “A large number of grapes on the market can be stored for several months. They are usually treated with sulfur dioxide to prevent spoilage. Although sulfur dioxide is very effective, it is corrosive. Severe allergic reactions to some people. Wine makers face similar problems when adding sulfites to wine to extend their shelf life and make them turn into wine, sulfites make some drinkers I don't like the taste of this wine."
Andrew Whitehorse, professor of violin cultivation at the University of California, Davis, said that ozone treatment can be used to replace the questionable method of adding sulfite to wine. This method may create healthier and Reduce the wine that can cause allergic reactions. Americans require that wine makers indicate the amount of sulfite added to the wine by label, because this chemical can cause allergic reactions.
Britain’s Chris Hannah launched campaigns in Britain and Europe for similar measures. However, this campaign has failed because of what he called the "unfriendly alliance of wine-producing countries." Participating winemaking countries include France, Italy, Spain and Portugal. Chennai said: "There is ample evidence that the natural production and artificial addition of sulfite as a preservative in wine can cause side effects to people who are sensitive to it."
According to Chennai, there are strict quality regulations on what ingredients are added to wine, but quality regulations do not explicitly specify such essential substances. Therefore, wine manufacturers can freely add these additives. “The problem is that the content of sulfite is too high, that is, compared with the 40 parts per million of sulfite produced naturally in organic wine, its content is 350 parts per million and it can have serious side effects. About 5% of people with asthma will have a severe allergic reaction because of it.For other consumers, the high levels of sulphite often found in red wine can slightly increase the risk of headache after drinking. The main cause of the bad effects was the old-fashioned excessive drinking, but sulfites made severe headaches that should not have emerged as an inevitable consequence of drink.â€