The Auswine Forum

I have heard that the preservatives used in wine are a big contributing factor to ones hangover the morning after an indulgent night. Recently someone posted that preservatives "dissolve or dissapear " after about 8 years of cellaring. If this is the case, are hangover symptoms dramatically reduced when drinking aged wine?

I know that the dehydrating effect of alcohol also plays its part.

In any fermentation process, ethanol is the largest compound produced.
There are also numerous by-products (in very small quantities).

One of the by-products is 1-propanol which is the compound which gives you the hangover.

Cheers,
Steve