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From: c-hunt@tesla.UUCP (Charles Hunt)
Newsgroups: net.wines
Subject: Re: wineache
Message-ID: <536@tesla.UUCP>
Date: Mon, 18-Feb-85 11:31:48 EST
Article-I.D.: tesla.536
Posted: Mon Feb 18 11:31:48 1985
Date-Received: Thu, 21-Feb-85 07:15:15 EST
References: <1043@tekgvs.UUCP>
Reply-To: c-hunt@tesla.UUCP (Charles Hunt)
Organization: Cornell University, Electrical Engineering Dept.
Lines: 19
Summary: 

It's an interesting idea (yeasts contributing to "wineaches"), but it just aint
so.  The subject is covered by experts (eg "Wine" by UC Davis man Amarine) in
more than one place: headaches result from a combination of what's been eaten
recently, which form of alcohol inbibed, and the victim's metabolism.  No
simple formulas exist, but here are some trends: empty bellies, fortified 
wines, combinations of liquor and wine, brandy and wine, lack of sleep, and
overindulging all add to wineaches FOR SOME.  Also, "oversleeping" can cause
a similar type headache, often mistaken for hangovers.  Some folks are also
overly sensitive: too much vanilla extract in the custard does them in.

Many of the finest wines of the Cote d'Or are intentionally fermented with
wild yeasts; conversely, ALL of the California cheap jugs are sterilized and
inoculated with wine strains, so the "yeast hypothesis" fails.  In fact,
no particular type of wine consistantly shows a greater tendency (no, not
even sparkling; cremant or methode Champagnois) to bring about problems, with
the possible exception of Sherry, Porto, Marsala, or other high-alcohol
fortified types.  Then again, with these, the problem may be quantity of
alcohol, as opposed to wine type.  So, use intelligent moderation.
                                         =Charles Hunt=