The Science Behind Ethanol
At its core, the reason wine and all other alcoholic beverages cause intoxication is a single molecule: ethanol. This compound, also known as ethyl alcohol, is a clear, colorless liquid created through the biological process of fermentation. In winemaking, yeast consumes the natural sugars present in grapes, converting them into ethanol and carbon dioxide.
The Fermentation Process
Fermentation is the key to creating wine's intoxicating effects. The type of yeast used, the sugar content of the grapes, and the duration of the process all affect the final alcohol by volume (ABV) of the wine. A higher sugar content in the grapes typically results in a higher potential ABV. The ethanol produced is what directly affects your central nervous system, leading to the familiar symptoms of drunkenness.
The Journey of Alcohol Through Your Body
From the first sip, ethanol embarks on a journey through your body. Its small molecular size allows it to be absorbed quickly and easily.
- Absorption: About 20% of the alcohol is absorbed through the stomach lining, with the remaining 80% passing into the small intestine for absorption. Food in your stomach can slow this process, which is why drinking on an empty stomach can make you feel the effects much faster.
- Distribution: Once absorbed, the ethanol enters the bloodstream and is distributed throughout the body. The bloodstream carries it to all organs, including the brain, where it begins to exert its psychoactive effects by interfering with neurotransmitters.
- Metabolism: The liver is primarily responsible for metabolizing alcohol. It processes ethanol at a relatively constant rate, breaking it down into acetaldehyde (a toxic substance) and then into harmless carbon dioxide and water. The faster you drink, the higher your blood alcohol concentration (BAC) rises because the liver can't keep up.
- Excretion: A small percentage of alcohol is excreted unchanged through urine, sweat, and breath. This is why breathalyzers can accurately measure BAC.
Factors Influencing How Drunk You Feel
Your experience with wine is not just about the ethanol content. Several physiological and situational factors play a significant role.
Alcohol by Volume (ABV)
Different wines have different ABVs. A light-bodied white wine might have an ABV of 11%, while a robust red could be 15% or higher. The higher the ABV, the more potent the drink, and the faster your BAC will rise.
Speed of Consumption
Rapidly consuming wine, or 'chugging,' overwhelms the liver's ability to metabolize alcohol, causing a sudden spike in BAC and a more intense feeling of intoxication.
Congeners
These are biologically active compounds produced during fermentation, in addition to ethanol. They include substances like methanol, tannins, and esters. Red wines tend to have more congeners than white wines, and some people believe these can contribute to a more intense or different type of 'drunk' feeling, though ethanol is the primary intoxicant.
Food in Stomach
Eating before or during drinking slows the absorption of alcohol into the bloodstream. This prevents a rapid increase in BAC and gives the liver more time to process the ethanol, resulting in a more controlled and less intense intoxication.
Body Weight, Sex, and Other Variables
Body weight and composition, gender, and age all affect how you process alcohol. Larger individuals generally have more body water, which dilutes the alcohol. Women tend to have less body water and lower levels of the enzyme that metabolizes alcohol in the stomach, leading to higher BACs from the same amount of wine. For more information on health and alcohol, a good starting point is the resources provided by the National Institute on Alcohol Abuse and Alcoholism (NIAAA) here.
Understanding Congeners in Wine
Congeners are minor components that add to the character and flavor of wine but can also affect your body's response to alcohol. Different types of alcohol contain varying amounts and kinds of congeners.
| Congener Type | Example Beverages | Impact on Effects |
|---|---|---|
| Methanol | Red wine, dark liquors | Can contribute to more severe hangovers |
| Tannins | Red wine | Antioxidants; can affect absorption |
| Esters | All wines, spirits | Contributes to aromas and flavors |
| Fusel Oils | Some distilled spirits, red wine | Can increase hangover severity |
Dispelling Myths About "Wine Drunk"
The idea of a distinct "wine drunk" feeling is a common myth. The intoxicating effects are primarily from the ethanol, regardless of the drink. While the speed of consumption, sugar content, and congeners can influence the experience of drinking, the core mechanism of intoxication is the same whether you're drinking wine, beer, or spirits.
The Importance of Responsible Consumption
Understanding what makes you drunk is crucial for responsible drinking. The same ethanol molecule that can lead to a pleasant buzz in moderation is a toxin that can cause significant harm in excess. Long-term heavy alcohol use can lead to serious health problems affecting the liver, heart, and brain.
Conclusion: More Than Just the Bottle
So, what is in wine that makes you drunk? The simple answer is ethanol. However, the complex interplay of absorption rate, metabolism, body composition, and other factors makes each person's response unique. By understanding the science, you can make more informed decisions about your alcohol consumption and prioritize your health and well-being.
