Never mind the added sulphites in American wine, to help rid all good drinkers of the morning after scourge of the bottle, researchers at the University of Illinois (such an important wine producing state [sarc]) have been playing with the yeast that does the fermenting and they think they’ve come with a fix to stop the hangovers before they start. Â Fox’s Shephard Smith and Kennedy explain.
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I hate to tell Kennedy this, but on Tuesday, I was swimming in a vat of Jameson. Â With a Powers chaser. Â (Irish people know what that means.)Â Giving up drinking for Lent doesn’t work for some of us.
It’s a fascinating concept that we can just gene splice the hangover DNA out of yeast. Â And here those of us who drank too much in Europe and never had a hangover thought it was the sulphites added in the United States. Â Hmm.
“Fermented foods â€” such as beer, wine, and bread â€” 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….
â€œWith engineered yeast, we could increase the amount of resveratrol in a variety of wine by 10 times or more,â€ said professor Jin. â€œBut 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 â€” any food that uses yeast fermentation in its production.”
Now if they could just figure out how to sprout wheat AFTER it’s milled.