The grape debate has been settled.
Two scientists at the University of California, Davis, believe they discovered why Cabernets, Pinot Noirs and other types of red wine cause such brutal hangovers.
Andrew Waterhouse, an enology professor, and Apramita Devi, a postdoctoral researcher in food science and technology, told The Conversation that red wines contain a lot of quercetin, which is affecting the body’s ability to process alcohol properly.
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