Acid reflux, commonly experienced as heartburn, occurs when stomach acid flows backward into the esophagus. This backward flow causes a burning sensation in the chest and can lead to discomfort, a sour taste, or a chronic condition known as Gastroesophageal Reflux Disease (GERD). Alcohol, including wine, is a frequently reported trigger for these symptoms in people who are susceptible. The relationship between wine and reflux is complicated, as the effect depends on both individual sensitivity and the specific characteristics of the wine consumed.
Wine’s Mechanism for Triggering Reflux
Wine can provoke heartburn symptoms through two primary physiological actions within the digestive system. The first mechanism involves the relaxation of the lower esophageal sphincter (LES), the muscular valve situated between the esophagus and the stomach. When this sphincter is relaxed by alcohol, it temporarily loses its ability to seal off the stomach, allowing acidic contents to more easily escape into the esophagus.
The second way wine contributes to reflux is by stimulating the production of gastric acid. Alcohol is known to increase the amount of stomach acid produced. This increase in volume means that when the LES relaxes, the fluid that flows back into the esophagus is more irritating.
Research also suggests that wine can impair the esophagus’s ability to clear the acid once reflux has occurred. The alcohol may cause a disturbance in the normal wave-like contractions of the esophageal muscles, making it harder to quickly push the acid back down into the stomach. This prolonged exposure of the esophageal lining to acid can intensify the symptoms.
Red Versus White Wine Acidity
The choice between red and white wine is often framed by their difference in acidity, which is measured by pH. Acidity is a major factor in triggering reflux, as highly acidic beverages can irritate the esophagus directly. White wines are generally more acidic than red wines, typically exhibiting a pH range between 3.0 and 3.4, while most red wines fall within a range of 3.5 to 3.8. The lower pH of white wine, such as Sauvignon Blanc or Riesling, means it has a higher concentration of acid, potentially leading to a greater risk of immediate irritation.
Despite the lower overall acidity of red wine, the presence of tannins and other compounds can influence gastric response. However, the difference in acidity remains the most commonly cited chemical distinction. Some research indicates that white wine may cause a greater decrease in the pressure of the lower esophageal sphincter compared to red wine.
The alcohol content of both red and white wine is a strong determinant of reflux potential. A high-alcohol red wine might be a greater trigger than a low-alcohol white wine, even if the white wine is technically more acidic. When choosing a wine, look for varieties from warmer climates, like California Merlot or Chardonnay, which naturally have lower acidity than those from cooler regions.
Minimizing Reflux When Consuming Wine
For those who choose to consume wine, several behavioral adjustments can help reduce the likelihood of a reflux episode. Moderation is the most effective strategy, as limiting intake reduces both the amount of alcohol affecting the LES and the volume of acid produced. A standard serving size is considered a five-ounce glass of wine.
The timing of consumption is also important, particularly avoiding wine close to bedtime. Lying down immediately after drinking eliminates gravity’s helpful role in keeping stomach contents in place, increasing the risk of nocturnal reflux. Remaining upright for at least two to three hours after the last sip helps the digestive process proceed normally.
Pairing wine with food, especially non-acidic options, is another effective tactic. Consuming wine alongside a meal that includes lean protein, grains, or vegetables can help buffer the wine’s acidity and slow the rate at which the stomach empties. Conversely, avoiding high-fat or spicy foods, which are known reflux triggers, can prevent an amplified reaction. Finally, alternating wine with plain water can help dilute the overall acid concentration and ensure proper hydration, which aids in esophageal clearance.