This is a topic I have covered before but just saw some interesting and cool news that I felt compelled to share.
As reported by Wine & Spirits Daily (with a more comprehensive article form the SF Gate here);
“UV RAYS COULD ZAP HEADACHES OUT OF WINE
Researchers in South Africa are testing technology that uses ultraviolet rays to zap unwanted microbes and yeasts in wine, which would reduce the need to add sulfites that make some people feel bad. The San Francisco Chronicle reports that only a small percentage of people suffer a true allergic reaction, but it is still a concern for many drinkers.“
The interesting news here is that if this technology proves to work (I admit skepticism) wineries will not have to add as much or possibly even ANY sulfites to wine to prevent oxidation.
In addition to the cool technology I find it of interest that the author feels the need to clarify (something I have previously written about) that the number of people who are actually allergic to sulfites is “a small percentage”. Which is not to say that they are not suffering from headaches caused by red wine. Simply that it is not (as they often suspect) the sulfites that are causing the headache. It is likely one of the hundreds (if not thousands) of compounds in wine that the person may be allergic to that is causing the headache.
On an unrelated note please look out for a new blog header (the fuzzy one on top just ain’t too flattering), my wines for Passover post and some other exciting new additions to the Wine Tasting Guy site in the not too distant future.
But for now…
Happy headache-less Wine Tasting!
WTG
Tags: red wine headache, sulfites
It seems allergic reactions to sulphites produce swelling and redness rather than headaches or headaches alone. It will be really interesting if this works.