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The wine that won’t give you a hangover! Scientists discover that altering DNA of the yeast within the drink can reduce adverse effects
Wine-lovers may soon be able to indulge in their favourite drink without any adverse effects the next morning.
Scientists claim they have discovered the key to making hangover-free wine, by altering the DNA of yeast in the drink.
As well as reducing toxic by-products that cause the dreaded headaches and nausea of a hangover, the breakthrough could boost wine’s health benefits, the researchers said.
Professor Yong-Su Jin and his team at Illinois University used the enzyme nuclease as a ‘genome knife’ to snip DNA and precisely modify yeast strains used in fermentation.
They found that winemakers can clone the enzyme to enhance malolactic fermentation – a secondary process that makes wine smooth.
Improper malolactic fermentation generates the toxic byproducts thought to cause hangover symptoms, Professor Jin said.
The research, published in the journal Applied and Environmental Microbiology, also offers hope of improving the nutrition of foods made using fermentation, including beer, bread and pickles.
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