Credit to photo: Created by Imagine.art
Text by: SW Team
Cause of Hangovers Found; New Alto Adige Classification; Wine Protects Heart Health; Cava Sales Lower; EU Stands For 0$ Wines. This is a weekly article with the most significant wine news from across the world. We pick the most meaningful and hot wine news only from trustworthy sources.
Scientists: The Cause of Wine Headaches is Quercetin
The clever men and women say that concentrated and pulpy red wine like Syrah or Malbec may cause more headaches than, say, Pinot Noir or Nebbiolo. We have already guessed so, but let’s get to the facts and let science do its thing.
Headaches after drinking wine are often attributed to components like sulfites, biogenic amines, tannins and, of course, its majesty, the alcohol. However, recent research from the University of California, Davis, led by Andrew Waterhouse and Apramita Devi, suggests that quercetin, a phenolic compound found in grape skins, may be the primary cause. When alcohol is consumed, the body metabolizes it in two steps: first, converting ethanol to acetaldehyde, and then using the enzyme aldehyde dehydrogenase (ALDH) to convert acetaldehyde to acetate. Some individuals have less efficient ALDH, leading to a buildup of acetaldehyde, a toxic compound associated with hangover symptoms. The study found that quercetin can inhibit ALDH, further slowing the breakdown of acetaldehyde and resulting in its accumulation.
Red wines typically contain higher levels of quercetin than white wines because red grape skins are left in contact with the juice longer during fermentation. Additionally, grapes exposed to more sunlight produce more quercetin. Therefore, consuming red wine, especially from sun-exposed grapes, can lead to increased quercetin intake, potentially causing headaches due to the accumulation of acetaldehyde.
Alto Adidge DOC Announced The New Classification
The Alto Adige wine region has introduced a new classification system known as Unità Geografica Aggiuntiva (UGA). This initiative aims to highlight the unique characteristics of wines from specific geographic areas within the region, enhancing their distinctiveness and quality. The UGA classification is expected to set new benchmarks for exceptional and distinctive Alto Adige wines, much like other renowned wine regions. This new classification will cover 86 vineyards with their own and distinctive terroirs, each being the benchmark for each grape variety and style. The names of UGAs will be mentioned on the bottles from the 2024 harvest and further on. Also, each of the UGA is giong to have its own pictogram.
Graphics by: Vinialtoadige.com
Moderate Wine Drinking is Proven to Be Healthy Again
The scientists, as long as they exist – try to prove the health benefits of wine. Another recent wine study, led by researchers from the University of Barcelona, the Hospital Clínic, and the August Pi i Sunyer Biomedical Research Institute (IDIBAPS), suggests that, obviously, light to moderate wine consumption is associated with a reduced risk of cardiovascular complications. We knew that, but this time they seem to prove it in a different way.
The study analyzed data from 1,232 participants in the PREDIMED project, a significant epidemiological study focusing on the effects of the Mediterranean diet on cardiovascular health. Researchers utilized tartaric acid – a biomarker present in grapes, to objectively measure wine intake.
Findings indicate that individuals who consumed wine in light to moderate amounts had a lower incidence of cardiovascular events compared to non-drinkers. This protective effect was particularly notable among those adhering to a Mediterranean diet, which emphasizes fruits, vegetables, whole grains, and healthy fats. However, experts caution that while moderate wine consumption may offer cardiovascular benefits, excessive alcohol intake is linked to various health risks, including increased chances of certain cancers and liver disease. Therefore, moderation is essential, and individuals should consider their overall health profile and consult healthcare professionals when making dietary choices.
Cava Sales Significantly Drop
Unfortunately, less markets want Cava today. The ongoing drought in Spain, particularly in the Penedès region, has significantly impacted Cava production, leading to a notable decrease in volume. In the first nine months of 2024, Cava sales declined by 12.3%, with domestic sales in Spain dropping by 3.7% and international sales by 15.8%. Sales restrictions have significantly impacted key markets, with Germany experiencing a sharp 55.10% decline, followed by the UK at 15.44%. Meanwhile, Belgium (14.3 million bottles) and the U.S. (12 million bottles) have emerged as the largest and second-largest export markets, respectively. In contrast, Russia, previously the tenth-largest market for Cava, recorded a 20.82% drop in sales. Of the top 10 global markets, only Sweden, Japan, and the Netherlands reported growth.
The president of the Cava Regulatory Board, Javier Pagés, said that the shortage of Cava comes at a time when quality sparkling wine is in high demand globally. This situation has led to price increases between 10% and 15%, adding extra value to the product.
EU is Going to Increase the Production of 0% Wines
Last week, the EU met in Brussels to unveil the deep and staged plan to improve the wine industry. Among all, the EU is implementing comprehensive reforms to address challenges in its wine sector, including declining consumption, climate change impacts, and export uncertainties.
To meet the growing demand for low- and no-alcohol wines, the EU encourages adapting production methods. This involves revising regulations on partially and fully de-alcoholized wines to enhance marketability without compromising the reputation of traditional EU wines.
«The primary reasons for embracing non-alcoholic options include controlling alcohol consumption (37%) and health benefits (26%)»
Today, European consumers are showing a growing preference for non-alcoholic beverages, with market research indicating an 8% net increase in consumption over the past year. This shift is fueled by 22% of consumers reporting higher intake, compared to 14% reducing theirs. The primary reasons for embracing non-alcoholic options include controlling alcohol consumption (37%) and health benefits (26%). On the other hand, the main reasons cited for cutting back were lifestyle changes (29%) and, surprisingly, perceptions that non-alcoholic beverages are unhealthy (27%).
