Drinking wine without having a headache the next day will soon be possible. The secret ? A genetically modified anti-hangover yeast. American researchers at the University of Illinois have found a way to strengthen the properties of wine (by increasing the level of resveratrol), by removing the undesirable effects linked to excessive consumption.
To do this, Professor Su Yong-Jin genetically modified a yeast normally used for wine and beer by injecting an enzyme so as to cut genes. This complex process made it possible to obtain a yeast capable of multiplying by 10 the level of resveratrol contained in red wine.
This antioxidant has been the subject of several studies in recent years confirming or denying the health benefits of wine. For some, it would be good for preventing cardiovascular disease (when it is consumed in moderation), for preventing the risk of certain cancers or even memory problems linked to Alzheimer’s disease. But for others the effects of polyphenol would have nothing beneficial on health, as questioned by American researchers.
Optimized malolactic fermentation
If we can doubt the interest of increasing the level of resveratrol, researchers in Illinois still pride themselves on being able to improve the second fermentation of wine called malolactic fermentation. This stage during which the malic acid contained in the wine is degraded into lactic acid, more flexible, is at the origin of “toxic” bacteria which contribute to the hangover.
The results were published in the scientific journal Applied and Environmental Microbiology.
Before being able to judge the effectiveness of this “super yeast”, the best solution for avoid hangover rest to drink in moderation.
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