Many are those who have long related the headache and hangovers with the use and presence of sulphites in the wine. Recent research not only denies this relationship but also contradicts it. Let's see it.
Headache and sulfites
The study published by the Master Of Wine Sophie Parker-Thomson shows that wines with moderately higher levels of sulfites cause fewer headaches. All of this happens because sulfite-free wines have a key component in headaches and hangovers. We refer to biogenic amines of which the best known is histamine. This is more present in wine with a lower level of sulfites or without sulfites.
The research found that wines with levels of SO2 (sulfur dioxide) of 30 mg added before fermentation had lower levels of biogenic amines. Consequently they produced less headache and hangover for the consumer.
Although the trend is for wines to have less and less sulphites and the trend towards natural wines is on the rise, the sulfite headache relationship seems not to be true. At least this direct link is not simple. We must clarify that a natural wine is not just a wine without sulphites but these lack sulphites and it is a reason to buy these wines.
Sulphites in wine
The use of sulfites is becoming more moderate in oenology. As explained by the author of the research projects. Sophie Parker-Thomson to the newspaper Seven Fifty Daily. According to Parker-Thomson, the use of these very moderate amounts has advantages. With this addition at the beginning of fermentation it is possible to have skin contact in natural fermentation. And all this without risk of high levels of amines avoiding adverse impacts on health.
