First Hangover-Free Wine?
Improper malolactic fermentation generates the toxic byproducts that cause hangover symptoms.
Scientists at the University of Illinois may have figured out how to alter the genetics of yeast. This could lead to improved health benefits or even reduced hangovers for wine lovers. Their discovery may allow them to perform mutations that will increase the production of “healthful component resveratrol.”
Phys.org reports that Yong-Su Jin — the university’s principal investigator in the Energy Biosciences Institute — and his group have used a new “genome knife” to “do precise metabolic engineering of polyploid Saccharomyces cerevisiae strains that have been widely used in the wine, beer, and fermentation industries.”
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