Some boozers believe that a wine hangover is different from that of other alcohols. In a bid to avoid these killer withdrawal symptoms, some people have forged drinking habits such as avoiding a tequila or beer on the night of waking to go to work. Such strategies, some believe, yield better results and help them function the morning after. But is it true that crapulence from vin de table is different from that of gin, tequila, whisky, or beer? Experts have a varying opinion on the idea that certain liquors give different levels of aftereffects than others. According to a National Drug research Institute professor at Curtin University, Dr. Nicole Lee, alcohol has the same constituent elements, whether from vino or beer. How Does Post-drinking Symptoms Come About? A veisalgia, as it’s medically known, is a form of withdrawal effects. As you become soberer, the body responds to the reducing levels of the various substances in the liquor, causing aftereffects. But researchers still don’t have a definite explanation as to why it happens. When drunk, alcohol flushes out lots of electrolytes by causing too frequent urination, eventually leaving you dehydrated. Acetaldehyde, a byproduct of fermentation, builds up in the body while water level decreases. Side effects such as nausea, headache, excessive sweating, and vomiting develop. Wine Hangover Is No Different From Whisky In any booze, the ingredient responsible for the symptoms is ethyl alcohol, known to many as ethanol. People’s varying experiences with taking particular liquor have nothing to do with the nature of the liquor. But instead, it all depends on the ethanol percentage level and the rate someone gulps down the booze. What matters most is the concentration, amount consumed, and personal tolerance. But the type of alcohol does not affect the withdrawal symptoms someone gets afterward. Therefore, a wine hangover isn’t different because of the type. But why is it that certain liquors give you killer aftereffects than others? That would be due to congeners! Congeners Also Account For Higher Withdrawal Effects Congeners are the products of fermentation and distillation. Apart from ethanol, these substances are also byproducts of the processes. The amount present will mostly depend on the carbohydrates or sugar sources used in the brewing or distilling. These include barley for beer and grapes in the case of vino. Researchers at the moment believe that congeners are responsible for the flavuor and tastes of drinks. And manufacturers even consider levels of these byproducts to ensure their products bear a consistent profile. These substances include isobutylene alcohol with a sweet smell; aldehydes with fruity scents in rum and bourbon; acids; ketones; and esters. The quantities of congeners tend to vary. Generally, the more distilled liquors are, the lower their congener levels. Why Is Prosecco Hangover The Worst? The Italian DOCG white vino has proven to give the worst aftereffects, according to most prosecco buffs. But what could be the possible reason for this? A Sydney-based nutritionist Lee Holmes cites the wine hangover to the carbon dioxide gas in sparkling vin de table, making the drink absorb quicker and deeper. Due to the high absorption rate of prosecco, its side effects are the worst and can include headaches, gritty eyes, increased light sensitivity, extreme mouth dryness, and gripping nausea. There is no most effective cure for morning after symptoms other than to avoid drinking. Or at least, don’t take too much. If you choose to take a fair amount, you can do certain things to reduce morning-after symptoms. These include not drinking quickly or before eating. Food in the belly slows down the rate of absorption of alcohol. And since dehydration is the ultimate cause of crapulence, you should stay hydrated as you enjoy yourself. Of course, the only real hangover cure it to not drink :)