Feeling nauseous or vomiting after drinking wine is a common experience for some. This reaction stems from various biological processes, involving both alcohol and other compounds in wine. Understanding these factors can explain why wine might lead to such a response.
How Your Body Reacts to Alcohol
Alcohol, or ethanol, is treated by the body as a toxin. It is primarily absorbed in the small intestine, with some absorption starting in the stomach. The liver metabolizes alcohol, converting it into acetaldehyde, a substance more toxic than alcohol itself. This acetaldehyde can cause symptoms like a rapid pulse, sweating, nausea, and vomiting.
The body converts acetaldehyde into a less harmful compound called acetate, but the liver has a limited capacity to process it. If alcohol is consumed faster than the liver can break down acetaldehyde, this toxic byproduct accumulates, leading to uncomfortable symptoms. Alcohol also directly irritates the stomach lining and can increase stomach acid production, contributing to nausea and potentially causing gastritis. Alcohol acts as a diuretic, promoting fluid loss and leading to dehydration, which can worsen feelings of sickness.
Specific Compounds in Wine
Beyond ethanol, wine contains other compounds that can contribute to digestive upset. Congeners, byproducts of fermentation, are present in varying amounts. Darker wines, like red wine, tend to have higher levels, worsening hangover symptoms including nausea.
Sulfites, often used as preservatives, can trigger sensitivities leading to digestive issues. Histamines, naturally occurring in wine, particularly red, might cause allergy-like symptoms such as nausea in susceptible people.
Tannins, contributing to wine’s bitterness and astringency, can irritate the digestive system. High sugar content may accelerate alcohol absorption and contribute to discomfort. The natural acidity can further irritate the stomach lining, increasing acid production and potentially leading to heartburn or an upset stomach.
Individual Sensitivities and Habits
Individual responses to wine vary based on personal tolerance and drinking habits. Some have a lower tolerance to alcohol or specific wine compounds due to genetic factors, triggering adverse reactions even from small amounts.
Drinking wine on an empty stomach allows rapid alcohol absorption, intensifying effects and increasing stomach irritation and nausea. Drinking too quickly overwhelms the body’s ability to process alcohol and other compounds efficiently.
Staying hydrated by drinking water alongside wine helps mitigate dehydration, which contributes to feelings of sickness. Mixing different alcoholic beverages does not inherently make one sicker; the total amount and rate of consumption largely determine symptom severity.
When Vomiting Becomes a Concern
While occasional vomiting after wine is often a sign of the body expelling excess toxins, it can indicate a more serious health concern. Symptoms of alcohol poisoning include confusion, difficulty staying awake, slow or irregular breathing, pale or bluish skin, seizures, and unresponsiveness. If any of these signs are present, seek immediate medical attention by calling emergency services.
Persistent or severe vomiting, or vomiting that contains blood (appearing bright red or like dark coffee grounds), warrants prompt consultation with a healthcare professional. Vomiting blood can indicate irritation, tears in the esophagus, ulcers, or more serious underlying conditions, especially if associated with liver damage. Alcohol poisoning is a medical emergency that should not be “slept off.”