Question 1

What positive effects does wine have on health?

Accepted Answer

Even the ancient Greeks and Romans knew that wine can have a beneficial effect on health, whether as an additive in other remedies or pure. On the one hand, it was recognised for its calming effect on agitated patients up to a soporific, sedative effect when consumed in large quantities, and on the other hand for its stimulating and problem-relieving effect on the gastrointestinal tract and circulation. Furthermore, wine was used as a bath additive, as an antiseptic or as a diuretic.

Nevertheless, the side effects of too much wine consumption were also quite common.

Nowadays, in the age of intensive research into the mechanisms of metabolic processes in the human body and increasing education of patients and society on the subject of health and disease, more and more sufferers are asking themselves whether their illness has something to do with their lifestyle and how they can influence this illness by changing their lifestyle and eating habits. Especially in the case of diseases that are also collectively referred to as "diseases of affluence" and whose importance (both medically and economically) will increase more and more in the future, it is possible to significantly influence the course of the disease by changing one's lifestyle. These diseases include cardiovascular diseases, diabetes mellitus (commonly known as diabetes) and gout.

Active ingredients in wine

Wine consists mainly of water (80%); the rest is made up of a wide variety of substances, including colouring agents, odours, flavours and tannins, ethyl alcohol, various sugars (e.g. glucose, fructose), electrolytes and vitamins - especially vitamins B6(pyridoxine) and C(ascorbic acid), with vitamin B6 being essential for the functioning of the central nervous system and vitamin C having a protective function as a free radical scavenger. Not even a fifth of the daily requirement of these vitamins can be covered with one glass of wine per day.

Especially the phenols found in high concentrations in grape skins and seeds - here above all the flavonoids, salicylates and the tannins - as well as the alcohol are currently attributed with the positive effects of wine. Phenols are found in high concentration especially in red wine and in the wood of the barrels.

Wine consumption in moderation shows numerous positive effects in the human body. However, it is not true that a larger quantity also leads to better results. Many of the effects mentioned below are reduced again with greater consumption, and their desired positive effect becomes small in relation to the undesired effects. Also, the effects that can be attributed to the ethyl alcohol alone are additionally promoted by interactions between the alcohol and the phenols that have not yet been fully clarified.

Effects on heart and circulation

Vasodilatation with slight lowering of blood pressure
Antioxidant effect
Lowering of harmful blood lipids (LDL)
Inhibition of blood clotting (reduction of thrombosis risk)
in case of excessive consumption: increased risk of heart attack and stroke

Phenols and alcohol show numerous common or complementary effects on heart and circulation, which can have a prophylactic effect on cardiovascular diseases when consumed in moderation (about one to two glasses per day as an upper limit). By lowering the blood fat level, especially LDL cholesterol (LDL: Low Density Lipoprotein) and raising the "good", protective HDL cholesterol (HDL: High Density Lipoprotein), by lowering blood pressure and the antioxidant effect (including scavenging reactive chemical radicals), the development of arteriosclerosis can be prevented or its development slowed down.

Calcified vessels can be the cause of circulatory disorders. In the worst case, the coronary vessels supplying the heart are affected and a heart attack - a deficient blood flow and supply to the heart muscle - occurs, which can be accompanied by irreversible damage to the heart.

Moderate inhibition of blood clotting can prevent clot formation (thrombosis), which occurs mainly in the lower leg. These clots can travel through the blood vessels, block vessels and thus lead to infarctions or strokes.

Too much wine (or other alcoholic beverages) can significantly reduce the effects mentioned above and thus lead to an increased risk of the diseases mentioned.

Effects on kidney disease and gout

lower risk of kidney stone formation
lower excretion of uric acid (risk of gout)

Gout can be subsumed under the umbrella term "diseases of affluence". It is a disease in which the concentration of uric acid in the blood is increased (hyperuricemia). If symptoms occur, it is called gout. The symptoms are typical in many cases: the deposition of uric acid crystals in the joints (especially in the big toe joint) leads to a painful inflammation of these joints.

The cause is usually a disturbed, reduced excretion of uric acid via the kidneys as well as an excessive intake of uric acid precursors (purines) with food (here especially meat and pulses). Alcohol additionally inhibits the excretion of uric acid, which makes it understandable why alcohol consumption should be significantly limited in cases of hyperuricemia or gout. In addition, the diet should be changed.

Other effects of wine

Increase of the oestrogen level (reduction of the risk of osteoporosis)
Stimulation of the mind
Stimulation of digestion
Reduction of the risk of cancer

Wine, especially alcohol, is capable of interfering with the human hormonal balance. The increased production of oestrogen in both women and men is well known. Reduced oestrogen levels lead to the risk of osteoporosis - a decalcification of the bones that can be accompanied by significant loss of stability - in women of advanced age (after their periods have ended). Moderate wine consumption can slow down the development of osteoporosis.

Alcohol also increases the production of the thyroid gland, the pancreas and the sex glands. Just think of a candlelight dinner with his or her sweetheart, where a nice bottle of wine is not to be missed: to lift the mood and libido for a nice evening.

A glass of champagne or wine may also seem positive in other situations. One often hears that one should drink a glass of champagne or wine before an exam. The alcohol causes the vessels to dilate (see above on the effect on the cardiovascular system). The brain is better supplied with blood and more efficient (increased power of concentration). Not to be forgotten: Wine has a calming effect on the stressed exam candidate. In addition, the lowered inhibition threshold promotes talkativeness, which, however, is not always an advantage.

Wine stimulates the digestive tract. The stomach secretes more acid and intestinal movements are stimulated. This makes a heavy dinner in particular much more digestible.

Red wine in particular, which contains significantly more phenol than white wine, can act as a protective factor against malignant tumours due to its antioxidant effect (radical scavenger).

Author of this article: Dr. Daniel Bulut (Contact: DLB@gmx.net)

Further information on the Internet

Question 2

What negative effects does wine have on health?

Accepted Answer

Positive effects of wine consumption apply only to moderate wine consumption. Various sources say that about two glasses of wine per day should be considered as the upper limit, with slightly less for women and slightly more for men. However, these values are only rough guidelines. Other values may apply in individual cases, depending on certain pre-existing conditions. How much wine or alcohol is allowed for a specific person can only be determined by the doctor treating him!

Excessive wine consumption can reverse the positive effects, and the side effects are also becoming more and more prominent. Known risks and side effects include

Development of hepatitis, fatty liver and cirrhosis of the liver
Inflammation of the pancreas (pancreatitis)
increased risk of cardiovascular diseases
Lack of vitamins (important: vitamin B12) and nutrients
increased risk of stroke
psychological changes with mood swings, overestimation and increased risk of accidents
Nervous system disorders
Hormonal Disorders
Addiction, addiction
and counting

Author of this article: Dr. Daniel Bulut (contact: DLB@gmx.net)

Further information on the Internet

Question 3

Where do wine headaches come from?

Accepted Answer

Headaches or a hangover after excessive wine consumption can have several causes, which also work together

One major cause is dehydration, i.e. lack of fluids. (Colloquially, the term "dehydration" is often used in this context, but this term is incorrect from a medical-technical point of view) Alcohol withdraws water from the human body. Without a sufficient amount of water, however, the metabolism cannot function, and the body's reaction to a lack of water and minerals is, among other things, headaches.

Another cause is the toxin Acetaldehyde. It is produced when alcohol is broken down in the human body by the enzyme group of alcohol dehydrogenases(ADH), which are found in the liver and in the digestive tract. Acetaldehyde is a precursor of alcohol and is therefore formed both during its build-up (during fermentation) and its breakdown. In the right concentration, it causes headaches, nausea and vomiting.

In addition, headaches after excessive wine consumption can be caused by Fusel oils can cause headaches after excessive wine consumption. These substances are by-products of fermentation and are converted into so-called accompanying alcohols (fusel alcohols), which in turn are toxic. Unlike ethanol, most of these alcohols are not produced from sugar, but from amino acids (proteins).

In the case of hypersensitivity or allergy to biogenic amines such as Histamine headaches after excessive wine consumption can also be caused by them. Biogenic amines are protein degradation products that can be formed during fermentation. Favouring factors for this are, for example, malolactic fermentation (biological acid degradation) or longer storage in wooden barrels. Since these two fermentation methods are used more often with red wines than with white wines, red wines have higher amine values than white wines. If the human body's degradation mechanism for histamine is disturbed, headaches can result from the ingestion of biogenic amines.

The same applies in the case of hypersensitivity or allergy to Sulphites . The vast majority of wines contain sulphites because sulphur (sulphur dioxide) is added to them in the course of winemaking in order to protect them from spoilage and to preserve them. Sulphur prevents the influence of oxygen and micro-organisms on the must and on the wine. In sensitive people, sulphites can trigger asthma symptoms and/or headaches. However, most people can process sulphites within the permissible amounts without any adverse health effects; usually the body converts sulphites into sulphates and excretes them.

Preventing headaches

There are several ways to prevent headaches after excessive wine consumption - apart from moderate consumption:

Since alcohol deprives the body of water and minerals, one should drink sufficient water, preferably mineral water, with the wine (not afterwards, although even then) - at least the same amount as wine, better twice as much.
Fatty foods slow down the absorption of alcohol in the body. You should therefore always eat enough with wine.
The simultaneous consumption of different alcoholic beverages (wine, beer, spirits) increases the risk of headaches and hangover symptoms. High-proof alcoholic beverages are particularly risky. It is therefore best not to drink in confusion, but to stick to wine and/or sparkling wine once you have started.
To avoid headaches the next morning after a wine-fuelled evening, it helps to take a headache tablet (with plenty of water) before going to bed. Then the painkilling effect can already unfold as soon as the state of intoxication subsides and the breakdown of alcohol begins.

Question 4

How many calories does wine have?

Accepted Answer

The calorie content of a wine depends on its Alcohol content and its Residual sugar content.

As a very rough, generalised guideline , one glass (200 ml) of dry wine has about 150,000 calories or 150 kilocalories or 630 kilojoules.

As the alcohol and/or residual sugar content increases, this value increases. This means:

Full-bodied, high-alcohol wines have more calories than light, low-alcohol wines.
Residually sweet and noble sweet wines have more calories than dry wines.

Calories and kilocalories as a unit of measurement

Calorie (cal) or kilocalorie (kcal = 1000 cal) is a unit for measuring energy, especially heat. The basic rule is: 1 calorie is the amount of energy required to heat 1 gram of water by 1 degree Celsius - under certain, fixed conditions such as ambient temperature and pressure. Another unit for this is joule (J) or kilojoule (kJ), where: 1 cal ≈ 4.1868 J and 1 J ≈ 0.239 cal.

In the case of food and semi-luxury foods, the physiological calorific value is given in kcal or kJ - always in relation to a defined quantity. Pure alcohol has a calorific value of 7.1 kilocalories per gram (kcal/g), sugar has a calorific value of 4 kilocalories per gram. In order to determine the calorie content of a wine as accurately as possible, it is necessary to know its alcohol content on the one hand and its residual sugar content on the other.

Determining the residual sugar content

The residual sugar content of a wine is measured in grams per litre (g/l) and is ideally stated by the producer, although it does not have to be on the label of the bottle. If it is not possible to find out, the indication of the flavour on the label will help:

If no flavour is indicated for German wines, the wine is not dry; this means that it usually has more than 10, often even more than 20 g/l residual sugar. In all other countries, a wine with no flavour indicated on the label is dry.

The following table may provide a simple overview:

Residual sugar content in grams per litre	Residual sugar content in grams per bottle (0.75 l)	Residual sugar content in grams per glass (0.2 l)
2	1,5	0,4
4	3,0	0,8
9	6,75	1,8
15	11,25	3,0
18	13,5	3,6
25	18,75	5,0
45	20,25	9,0
100	75,0	20,0
200	150,0	40,0
300	225,0	60,0

Determination of the alcohol content

The alcohol content of a wine must be indicated on the label, and this is done in the unit of volume percent (vol.-%). However, to determine the calorie content, the amount of pure alcohol in relation to the amount of liquid must be known. This requires the following information:

the amount of liquid, i.e. amount of wine in litres (l) or millilitres (ml = 0.001 l)
the alcohol content in percent by volume (vol.-%) according to the label
the specific gravity of alcohol, namely 0.8 g/ml

These values can then be substituted into the following equation
Alcohol content (in g) = amount of liquid (in ml) x (vol.-% / 100) x 0.8

Example calculation for a bottle (750 ml = 0.75 l) of wine with 13% alcohol by volume
750 x (13 / 100) x 0.8 = 78 g pure alcohol

Example calculation for a glass (200 ml = 0.2 l) of wine with 13% alcohol by volume
200 x (13 / 100) x 0.8 = 20.8 g of pure alcohol

Again, the following table may provide a simple overview:

Alcohol content in vol.-% according to label	pure alcohol in grams per bottle (0.75 l)	pure alcohol in grams per glass (0.2 l)
8,0	48	12,8
8,5	51	13,6
9,0	54	14,4
9,5	57	15,2
10,0	60	16,0
10,5	63	16.8
11,9	66	17,6
11,5	69	18,4
12,0	72	19,2
12,5	75	20,0
13,0	78	20,8
13,5	81	21,6
14,0	84	22,4
14,5	87	23,2
15,0	90	24,0
15,5	93	24,8

Determining the calorie content

Since the calorific values of alcohol and sugar are known (see above), the calorie content of a wine can now be determined with the help of the quantities.

Example calculation per bottle:

750 ml wine (= 0.75 l = one bottle)
13% alcohol by volume = 78 g pure alcohol based on 750 ml
5 g/l residual sugar = 3.75 g sugar based on 750 ml
Calorific value alcohol: 7.1 kcal/g
Calorific value sugar: 4 kcal/g

(78 g alcohol x 7.1 kcal) + (3.75 g residual sugar x 4 kcal) = 553.8 kcal + 15 kcal = 568.8 kcal

Example calculation per glass:

200 ml of wine (= 0.2 l = one glass)
13% alcohol by volume = 20.8 g pure alcohol based on 200 ml
5 g/l residual sugar = 1 g sugar based on 200 ml
Calorific value alcohol: 7.1 kcal/g
Calorific value sugar: 4 kcal/g

(20.8 g alcohol x 7.1 kcal) + (1 g residual sugar x 4 kcal) = 147.68 kcal + 4 kcal = 151.68 kcal

A 0.2-litre glass of medium-bodied, dry wine thus has about 150 kcal.

Summary table

Combining the two tables above gives the following rounded calorie values (in kcal) for a 0.2-litre glass of wine with the relevant alcohol and residual sugar content (Alk. = alcohol in vol.-%; Restz. = residual sugar in g/l), whereby the combination of very low and very high values is extremely rare or practically impossible:

Alk. / Restz.	2	4	9	15	18	25	45	100	200	300
8,0	92	94	98	103	105	111	127	171	251	331
8,5	98	100	104	109	111	117	133	177	257	337
9,0	104	106	109	114	117	122	138	182	262	342
9,5	110	111	115	120	122	128	144	188	268	348
10,0	115	117	121	126	128	134	150	194	274	354
10,5	121	122	126	131	134	139	155	199	279	359
11,0	127	128	132	137	139	145	161	205	285	365
11,5	132	134	138	143	145	151	167	211	291	371
12,0	138	140	144	148	151	156	172	216	296	376
12,5	142	145	149	154	156	162	178	222	302	382
13,0	149	151	155	160	162	168	184	228	308	388
13,5	155	157	161	165	168	173	189	233	313	393
14,0	161	162	166	171	173	179	195	239	319	399
14,5	166	168	172	177	179	185	210	245	325	405
15,0	172	174	178	182	185	190	206	250	330	410
15,5	178	179	183	188	190	196	212	256	336	416

Question 5

How many calories are in a glass of wine?

Accepted Answer

The calorie content of a wine depends on its Alcohol content and its Residual sugar content.

As a very rough, generalised guide, one glass (200 ml) of medium-bodied, dry wine has around 150,000 calories or 150 kilocalories or 630 kilojoules.

Some explanations:

Calorie (cal) or kilocalorie (kcal = 1000 cal) is a unit for measuring energy, especially heat. The basic rule is: 1 calorie is the amount of energy required to heat 1 gram of water by 1 degree Celsius - under certain specified conditions such as ambient temperature and pressure. Another unit for this is joule (J) or kilojoule (kJ), where: 1 cal ≈ 4.1868 J and 1 J ≈ 0.239 cal.
The guideline value given applies to a representative example wine with 13% alcohol by volume and 5 grams of residual sugar per litre (the flavour "dry" includes a residual sugar content of 0.1 to 9 g/l)

As the alcohol and/or residual sugar content increases, the calorie content increases. This means:

Combining alcohol and residual sugar values in a table provides the following rounded calorie values (in kcal) for a 0.2-litre glass of wine with the respective alcohol and residual sugar content (Alk. = alcohol in vol.-%; Restz. = residual sugar in g/l), whereby the combination of very low and very high values is extremely rare or practically impossible:

Alk. / Restz.	2	4	9	15	18	25	45	100	200	300
8,0	92	94	98	103	105	111	127	171	251	331
8,5	98	100	104	109	111	117	133	177	257	337
9,0	104	106	109	114	117	122	138	182	262	342
9,5	110	111	115	120	122	128	144	188	268	348
10,0	115	117	121	126	128	134	150	194	274	354
10,5	121	122	126	131	134	139	155	199	279	359
11,0	127	128	132	137	139	145	161	205	285	365
11,5	132	134	138	143	145	151	167	211	291	371
12,0	138	140	144	148	151	156	172	216	296	376
12,5	142	145	149	154	156	162	178	222	302	382
13,0	149	151	155	160	162	168	184	228	308	388
13,5	155	157	161	165	168	173	189	233	313	393
14,0	161	162	166	171	173	179	195	239	319	399
14,5	166	168	172	177	179	185	210	245	325	405
15,0	172	174	178	182	185	190	206	250	330	410
15,5	178	179	183	188	190	196	212	256	336	416

More detailed information on determining the alcohol, residual sugar, calorific and calorie values of wine can be found in the article: How many calories does wine have?

Question 6

How many calories are in a bottle of wine?

Accepted Answer

The calorie content of a wine depends on its Alcohol content and its Residual sugar content.

As a very rough, generalised guide, one bottle (750 ml) of medium-bodied, dry wine has around 570,000 calories or 570 kilocalories or 2,385 kilojoules.

Some explanations:

Calorie (cal) or kilocalorie (kcal = 1000 cal) is a unit for measuring energy, especially heat. The basic rule is: 1 calorie is the amount of energy required to heat 1 gram of water by 1 degree Celsius - under certain specified conditions such as ambient temperature and pressure. Another unit for this is joule (J) or kilojoule (kJ), where: 1 cal ≈ 4.1868 J and 1 J ≈ 0.239 cal.
The guideline value given applies to a representative example wine with 13% alcohol by volume and 5 grams of residual sugar per litre (the flavour "dry" includes a residual sugar content of 0.1 to 9 g/l)

As the alcohol and/or residual sugar content increases, the calorie content increases. This means:

Rich, high alcohol wines have more calories than light, low alcohol wines.
Residually sweet and noble sweet wines have more calories than dry wines.

For more detailed information on determining the alcohol, residual sugar and calorie values in wine, see the article: How many calories does wine have?

Question 7

Which has more calories: Beer or wine?

Accepted Answer

Calorie (cal) or kilocalorie (kcal = 1000 cal) is a unit for measuring energy, especially heat. The basic rule is: 1 calorie is the amount of energy required to heat 1 gram of water by 1 degree Celsius - under certain specified conditions such as ambient temperature and pressure. Another unit for this is joule (J) or kilojoule (kJ), where: 1 cal ≈ 4.1868 J and 1 J ≈ 0.239 cal.

The calorie content of a drink such as beer or wine depends essentially on its alcohol content and its residual sugar content. The following applies:

Beer has an average alcohol content of 5 percent by volume (Vol.-%) and contains no sugar.
Wine can have an alcohol content of between 8 and over 15 percent by volume and a residual sugar content of almost 0 to over 300 grams per litre. As a representative guideline for a dry wine, an alcohol content of 13 percent by volume and a residual sugar content of 5 grams per litre can be assumed.

Conversion of the alcohol content

First of all, the alcohol content must be converted from percent by volume to grams. This is done using the following equation (g = gram, ml = millilitre):

Alcohol content (in g) = amount of liquid (in ml) x (vol.-% / 100) x 0.8

Thus, the following alcohol values in grams result for beer and wine, related to the same liquid quantity of 300 ml (a glass of beer = 0.3 l):

Beer
300 x (5 / 100) x 0.8 = 12 g of pure alcohol

Wine
300 x (13 / 100) x 0.8 = 31.2 g of pure alcohol

If the wine contains 5 grams of residual sugar per litre, 300 ml of this wine will contain 1.5 grams of residual sugar.

Calculation of the calorie content

To calculate the calorie content, we now relate these alcohol and residual sugar values for beer and wine to the calorific values of alcohol (7.1 kcal/g) and sugar (4 kcal/g):

Beer
(12 g alcohol x 7.1 kcal) + (0 g residual sugar x 4 kcal) = 85.2 kcal + 0 kcal = 85.2 kcal

Wine
(31.5 g alcohol x 7.1 kcal) + (1.5 g residual sugar x 4 kcal) = 223.65 kcal + 6 kcal = 229.65 kcal

With increasing alcohol and/or residual sugar content, the calorie content of wine even increases.

The result is clear: wine has more calories than beer - on average more than two and a half times as many, and wines with residual sweetness and/or high alcohol content are particularly high in calories

Question 8

Which has more calories: Wine or beer?

Accepted Answer

Calorie (cal) or kilocalorie (kcal = 1000 cal) is a unit for measuring energy, especially heat. The basic rule is: 1 calorie is the amount of energy required to heat 1 gram of water by 1 degree Celsius - under certain specified conditions such as ambient temperature and pressure. Another unit for this is joule (J) or kilojoule (kJ), where: 1 cal ≈ 4.1868 J and 1 J ≈ 0.239 cal.

The calorie content of a drink such as wine or beer depends essentially on its alcohol content and its residual sugar content. The following applies:

Wine can have an alcohol content of between 8 and over 15 per cent by volume (vol.-%) and a residual sugar content of almost 0 to over 300 grams per litre. As a representative guideline for a dry wine, an alcohol content of 13 percent by volume and a residual sugar content of 5 grams per litre can be assumed.
Beer has an average alcohol content of 5 percent by volume and contains no sugar.

Conversion of the alcohol content

First, the alcohol content must be converted from percent by volume to grams. This is done using the following equation (g = gram, ml = millilitre):

Alcohol content (in g) = amount of liquid (in ml) x (vol.-% / 100) x 0.8

Thus, the following alcohol values in grams result for wine and beer, related to the same liquid quantity of 200 ml (a glass of wine = 0.2 l):

Wine
200 x (13 / 100) x 0.8 = 20.8 g of pure alcohol

Beer
200 x (5 / 100) x 0.8 = 8 g of pure alcohol

Calculation of the calorie content

If the wine contains 5 grams of residual sugar per litre, 200 ml of this wine contains 1 gram of residual sugar.

To calculate the calorie content, one now relates these alcohol and residual sugar values for wine and beer to the calorific values of alcohol (7.1 kcal/g) and sugar (4 kcal/g):

Wine
(20.8 g alcohol x 7.1 kcal) + (1 g residual sugar x 4 kcal) = 147.68 kcal + 4 kcal = 151.68 kcal

Beer
(8 g alcohol x 7.1 kcal) + (0 g residual sugar x 4 kcal) = 56.8 kcal + 0 kcal = 56.8 kcal

With increasing alcohol and/or residual sugar content, the calorie content of wine even increases.

The result is clear: wine has more calories than beer - on average more than two and a half times as many, and wines with residual sweetness and/or high alcohol content are particularly high in calories

Question 9

How much per mille does a glass of wine have?

Accepted Answer

Wine itself does not have a per mille. It contains alcohol, which is expressed in percent by volume (vol.-%). (For details, see the question "What percentage of alcohol does wine contain?")

In per mille (‰), the concentration of alcohol in human blood is indicated after the consumption of alcoholic beverages. In this context a Blood alcohol concentration (BAK) of 1 ‰ means that 1 kilogram of blood contains 1 gram of pure alcohol.

The blood alcohol concentration can be calculated with the help of the so-called Widmark formula. The decisive factors are body weight and the proportion of body fluid, which is different for men and women; for men it is about 68 percent, for women about 55 percent.

It is also important to know the alcohol content and the amount of the drink consumed. A glass of wine is usually equivalent to 0.2 litres (200 ml), and an alcohol content of 13 percent by volume can be assumed as a guideline for a dry wine.

Calculating the alcohol value

This alcohol content must first be converted from percent by volume to grams of pure alcohol. This is done using the following equation (g = gram, ml = millilitre):

Alcohol content [in g] = amount of liquid [in ml] x (vol.% / 100) x 0.8

If we insert the corresponding values (200 ml and 13 vol.-%) here, the result is: 200 x (13 / 100) x 0.8 = 20.8 g

This results in a content of 20.8 g of pure alcohol for a glass of the representative example wine.

Calculation of the per mille value

This alcohol value as well as the information on body weight and body fluid content can then be used in the Widmark formula for BAC calculation. This uses the above-mentioned standard values for the body fluid percentage for men and women, given as decimal numbers (68% = 0.68; 55% = 0.55):

BAC [‰] = alcohol [g] / ( body weight [kg] x body fluid percentage )

For a man with a body weight of 70 kilograms, this results in a BAC value of about 0.44 per mille after drinking a glass of wine, for a woman of the same weight a BAC value of about 0.54 per mille
20.8 g / (70 kg x 0.68) = 0.44 ‰
20.8 g / (70 kg x 0.55) = 0.54 ‰

The per mille value for a glass of wine increases the higher its alcohol content and decreases the higher the body weight.

For an exact calculation of the BAC value, the so-called resorption deficit must also be taken into account, because the alcohol intake of the body (resorption) also depends on the drinking speed and the contents of the stomach. Furthermore, the body continuously breaks down alcohol (about 0.1 to 0.2 per mille per hour).

Basically, the strong recommendation is: anyone who has drunk alcohol (even if it is only a glass of wine) should no longer drive a vehicle - neither a car (let alone a truck or bus) nor a motorbike or bicycle. According to German law, a relative inability to drive can already exist from 0.3 per mille, from 0.5 per mille driving a vehicle is in any case punishable as an administrative offence, and from 1.1 per mille absolute inability to drive is present. Therefore: Don't drink and drive!

Question 10

How long does it take to break down a bottle of wine?

Accepted Answer

The human body breaks down an average of about 0.15 per mille of alcohol per hour. In parts per thousand (‰) the Blood alcohol concentration (BAK) is measured.

How long the reduction of the alcohol level takes after drinking a bottle of wine depends on the size of the bottle, the alcohol content of the wine, the period of consumption as well as the stomach contents and the physical constitution (especially the weight) of the person concerned. In this respect, a general statement on this question is very difficult.

A bottle of wine usually contains 0.75 litres (750 ml). As a guideline for a dry wine, an alcohol content of 13 percent by volume can be assumed, which corresponds to 78 grams of pure alcohol (for details see the question "How many calories does wine have?").

At a body weight of 70 kilograms, this results in a theoretical BAC value of 1.64 per mille for a man and 2.03 per mille for a woman (for details see question "How much per mille does a glass of wine contain?") - theoretically under the condition that the alcohol is immediately and completely absorbed by the body and that degradation does not begin during consumption. However, these two conditions are not met: After all, the alcohol is consumed successively (in sips and with interruptions over a certain period of time) and only gradually enters the bloodstream (absorption deficit), and degradation already begins immediately after ingestion.

If we assume - not least for mathematical reasons - a BAC value of 1.5 per mille after consuming a bottle of wine, then the breakdown of this per mille value takes about ten hours. However, as I said, this depends on a variety of factors and can vary greatly in individual cases: both the underlying per mille value and the duration of the alcohol breakdown

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