Tag: Wine science

While 1ml of pure water famously weighs 1g, the same cannot be said for wine. The presence of alcohol and other compounds means the assumption that **is 1ml of wine 1g** is a common and understandable measurement myth.

According to winemaking experts, all wine contains a small, undetectable amount of volatile acidity, but when wine tastes like vinegar, it means a specific bacteria has gone to work on the alcohol. This process is largely irreversible and indicates a major fault in the wine's composition.

While all alcohol can cause a hangover, some research suggests that drinks with higher levels of congeners, like red wine, can lead to more severe symptoms. A combination of specific compounds and physiological effects are what makes wine hangovers worse for many people.

Recent scientific studies reveal the dual nature of tannins in wine, highlighting their potent antioxidant properties alongside potential drawbacks for sensitive individuals. The complex question of whether tannins in wine are good or bad for you ultimately depends on your individual body chemistry and consumption habits.