Scientists are looking to develop a wine with all the health benefits that polyphenols and resveratrol can provide - but without the hangover. Sound too good to be true? It's the yeast in wine that contributes to the hangover feeling in your body.
Scientists at the University of Illinois’ Energy Biosciences Institute have developed a new type of yeast that can still produce wine, but without the hangover-inducing compounds.
"Fermented foods — such as beer, wine, and bread — are made with polyploid strains of yeast, which means they contain multiple copies of genes in the genome. Until now, it's been very difficult to do genetic engineering in polyploid strains because if you altered a gene in one copy of the genome, an unaltered copy would correct the one that had been changed," said Yong-Su Jin, associate professor of microbial genomics and principal investigator in the Energy Biosciences Institute, in a statement.
Yong-Su Jin said, “With engineered yeast, we could increase the amount of resveratrol in a variety of wine by 10 times or more, but we could also add metabolic pathways to introduce bioactive compounds from other foods, such as ginseng, into the wine yeast. Or we could put resveratrol-producing pathways into yeast strains used for beer, kefir, cheese, kimchee, or pickles — any food that uses yeast fermentation in its production."
What this means to you and me is that soon we can go to work in the morning after a girls' night out and still focus on our morning emails!