Usually, there are two main reasons for drunken reaction. One is a series of uncomfortable reactions caused by excessive accumulation of ethanol and its metabolites in the body; Second, because ethanol accelerates human metabolism, it leads to the loss of water and its water-soluble substances (mainly water-soluble vitamins), which leads to the loss of human metabolic function and a series of uncomfortable symptoms. In addition to ethanol, different kinds of wines (even wines of the same brand and different brands) have different mechanisms of drunkenness. For example, distilled wines have greater driving force and fermented wines (such as yellow rice wine) have greater stamina. Therefore, drinking several kinds of wine together is like having several fires to save, which is far more difficult than saving only one fire at a time.
First: alcohol intake
First of all, we should understand that the root cause of a person's drunkenness is alcohol intake. In other words, whether you drink beer, liquor or wine, the factors that lead to drunkenness ultimately depend on how much alcohol you consume. Calculating alcohol intake is also relatively simple. For example, the effect of drinking two bottles of beer is similar to that of two glasses of white wine, because the alcohol content inside is very close. So, is drunkenness not a category of drinking? It doesn't seem that simple.
Second: bubble acceleration
Let's talk about the second point first. Alcoholic beverages with bubbles will accelerate the process of drunkenness! Theoretically, drinks containing bubbles (coke, beer, champagne, etc. ) will stimulate the peristalsis of the stomach, accelerate the blood circulation and absorption of the human body, so that alcohol can enter the human body faster. Many people have this experience: drinking beer first and then drinking white wine will make you feel more likely to get drunk, which can't be simply attributed to? Mixed wine? This is the bubble at work. Now do you understand why? Depth charge? Is it particularly powerful? In a paper published in the International Journal of Medicine in 2007, researchers from Manchester University and university of central lancashire concluded that adding soda water to vodka can make people drink alcohol faster and get drunk faster.
Third: the influence of sugar.
The sugar in wine will also greatly affect the body's absorption of alcohol. Some experts have done this experiment to prove it. The researchers recruited a group of healthy subjects and asked them to drink vodka with different additives to make wine. The subjects were divided into several groups. One group drank about 30cc of mixed wine with sugary drinks, while the other group drank the same amount of mixed wine with sugary drinks. The experimental results show that the speed of alcohol entering the blood of subjects who drink low-calorie drinks is very fast, which is about 15 minutes faster than that of subjects who add sugary drinks. Not only that, their blood alcohol concentration climbed to 0.05%, while the other group was only 0.03%. Therefore, adding sugary and sugarless drinks to spirits will affect the absorption of alcohol.
Fourth: absorption speed
A paper published in the British Medical Journal in 2005 pointed out that the absorption rate of alcohol will change with the level of alcohol content. Simply put, on an empty stomach, 20% of alcohol is absorbed fastest, followed by 3-8% of beer, and more than 40% of spirits are absorbed slowly.