The Hangover King: Why You Experience Worse Hangovers with Makgeolli Than Hard Liquor.

After enjoying a pleasant time at a drinking gathering, there's no escaping the inevitable hangover. However, why is it that after drinking makgeolli or wine, some people experience a hangover worse than with hard liquor? The secret lies in the 'impurities' hidden in fermented alcohol.

 

By understanding the relationship between fermented alcohol and hangovers and adopting proper drinking habits, you can enjoy more pleasant drinking gatherings while maintaining a healthy body.

 

Misconceptions About Alcohol Content and Hangovers

Many people believe that the higher the alcohol content, the stronger the hangover. However, this is not true. The cause of hangovers is not alcohol itself but impurities, especially acetaldehyde, produced and broken down during the fermentation process. These impurities are more abundant in fermented alcohol than in distilled spirits, leading to a stronger hangover when consuming wine or makgeolli.

 

During the fermentation process of making makgeolli, rice or fruits undergo chemical reactions with various microorganisms. This process generates not only beneficial compounds but also impurities such as methanol, esters, phenols, and tannins, including acetaldehyde. Methanol, in particular, breaks down into the toxic substance formaldehyde in the body, stimulating the central nervous system and sympathetic nerves, leading to hangovers.

 

Fermented Alcohol and Acetaldehyde Content

The severity of a hangover is determined by the amount of acetaldehyde rather than the alcohol content. Fermented alcohol contains a substantial amount of acetaldehyde produced during the fermentation process. In contrast, distilled spirits like whiskey, vodka, and soju undergo filtration and distillation processes that significantly reduce impurities, including acetaldehyde.

 

Typically, a 1L bottle of vodka with an alcohol content of 39% contains 3-7.2 mg of acetaldehyde. In comparison, a 1L bottle of wine with an alcohol content of 12% contains 34-70.8 mg. Considering these facts, it becomes evident that fermented alcohol contains much more acetaldehyde. Furthermore, fermented drinks like wine or makgeolli often have lower alcohol content, leading to higher consumption. As alcohol intake increases, our bodies must process more acetaldehyde, making hangovers more pronounced after drinking wine or makgeolli.

 

Proper Drinking Habits for Hangover Prevention

While completely avoiding alcohol may be challenging, efforts should be made to minimize hangovers. Drinking slowly, avoiding excessive consumption, staying hydrated, and consuming enough food can help prevent hangovers. Additionally, careful consideration should be given when choosing alcoholic beverages, as the type of drink can affect the severity of hangovers. Especially, it's advisable to avoid cocktails that mix soju and beer, as the carbonation accelerates alcohol absorption, leading to increased hangover symptoms.

 

By understanding the relationship between fermented alcohol and hangovers and adopting proper drinking habits, you can enjoy more pleasant drinking gatherings while maintaining a healthy body.