Wine can absolutely cause intoxication. The feeling of being drunk results directly from ethanol, the psychoactive compound found in all alcoholic beverages. Ethanol acts as a depressant on the central nervous system, altering mood, coordination, and judgment. This molecule is responsible for the intoxicating effects experienced after consumption.
How Alcohol in Wine Affects the Body
Ethanol absorption begins after swallowing. Approximately 20% is absorbed through the stomach lining, while the majority passes into the small intestine for rapid absorption. Once absorbed, the alcohol moves quickly into the bloodstream and is circulated throughout the body and to the brain.
Ethanol crosses the blood-brain barrier, acting upon neurotransmitters in the central nervous system (CNS). It enhances the effects of GABA, the brain’s primary inhibitory neurotransmitter. This depressive action slows brain activity, leading to reduced inhibitions and impaired motor skills.
The body processes ethanol primarily in the liver. The enzyme alcohol dehydrogenase (ADH) breaks down ethanol into acetaldehyde, a toxic compound. Acetaldehyde is then metabolized into harmless acetate, which the body eliminates.
The degree of intoxication is measured by the Blood Alcohol Concentration (BAC). BAC represents the mass of alcohol present in a specific volume of blood. Since the liver can only process a fixed amount of alcohol per hour (typically one standard drink), rapid consumption causes BAC to rise quickly.
Key Variables That Influence Intoxication
Several factors modulate the speed and extent of intoxication. The Alcohol by Volume (ABV) of the wine is a primary determinant. Wines range significantly, from 8% for lower-alcohol whites to over 20% for fortified dessert wines. A higher concentration delivers more ethanol to the bloodstream, leading to a faster rise in Blood Alcohol Concentration.
The rate of consumption heavily influences the peak BAC achieved. If wine is consumed faster than the liver can metabolize it, the concentration of ethanol climbs rapidly. Sipping a glass over an extended period allows the body to process some alcohol, resulting in a lower peak intoxication compared to rapid consumption.
The presence of food in the stomach significantly slows the rate of absorption by delaying gastric emptying. Fats and proteins cause the alcohol to be held in the stomach longer. This prevents the alcohol from reaching the small intestine, where most absorption occurs.
Individual biological differences play a considerable role in the experience of drunkenness. Body weight is important because a larger person typically has more total body water to dilute the circulating ethanol. Gender differences also exist, as females generally have less body water and often lower levels of the stomach enzyme alcohol dehydrogenase, resulting in a higher BAC for the same amount consumed.
Wine’s Unique Position Among Alcoholic Drinks
Wine occupies a distinct position among alcoholic beverages due to its concentration and serving methods. Most table wines fall within a moderate ABV range of 12% to 15%. This is significantly more concentrated than most beers (4% to 6% ABV), but far less concentrated than distilled spirits (around 40% ABV).
This moderate concentration means a standard 5-ounce pour of wine delivers a substantial amount of ethanol in a small volume. Achieving the same amount of ethanol from beer requires consuming a much larger volume of liquid, which naturally slows the rate of consumption.
The culture surrounding wine often involves pairing it with meals and sipping it slowly. This mitigates the rapid rise in BAC. Spirits, while highly concentrated, can be consumed rapidly, leading to quick intoxication.
A common misconception relates wine’s intoxicating effect to compounds like sulfites or tannins. While these elements may contribute to physiological reactions like headaches, they have no direct effect on ethanol absorption or the resulting level of intoxication.