Genetically engineered yeast has the potential to boost the health benefits of wine, rid the world of hangovers

Mar 17, 2015 10:07 GMT  ·  By
Researchers want to create new wine varieties designed to keep people healthy
   Researchers want to create new wine varieties designed to keep people healthy

The world's very first lab-grown burger, whose recipe included strands of meat engineered from stem cells more or less willingly donated to science by a living and breathing cow, was cooked and eaten in London, UK, in early August 2013.

Had they waited a couple a couple years to sink their teeth into the one-of-a-kind test-tube burger, the scientists behind this little experiment might have had the chance to go the extra mile and wash down the meat patty with a glass or two of healthy, science-made wine.

Thus, in a recent paper in the journal Applied and Environmental Microbiology, a team of University of Illinois researchers detail their work trying to develop new wine varieties that would not only rid the world of headaches but also improve people's health.

It's all about the type of yeast used to make the wine

In the report describing their work, the University of Illinois scientists explain that foods and beverages obtained by means of fermentation, wine included, are made with the help of special strains of yeast whose genetic profile included multiple gene copies.

The researchers go on to detail that, in a series of laboratory experiments, they found that the genetic makeup of the strains of yeast used in the food and drink industries can be altered with the help of an enzyme known as RNA-guided Cas9 nuclease.

Fancy name aside, what's super cool about this enzyme is that it can help create new yeast strains that, if used in wine fermentation processes, would make for brand new and surprisingly healthy beverages. What's more, these science-made wines would not give people hangovers.

“Wine contains the healthful component resveratrol. With engineered yeast, we could increase the amount of resveratrol in a variety of wine by 10 times or more,” explains Yong-Su Jin, University of Illinois associate professor of microbial genomics.

Other foods and beverages could be made healthier as well

As explained by specialist Yong-Su Jin and fellow researchers, the use of genetically engineered yeast in fermentation processes would make it possible to enjoy not just healthier wine varieties but also healthier foods.

For instance, the scientists imagine using lab-made yeast strains to put the beneficial compound resveratrol in treats such as pickles, cheese or other foods that require fermentation. With this technique, resveratrol could even be added to beer.

Mind you, genetically engineered yeast strains could even be used to add new compounds to wine. True, we're basically talking about creating chemical hybrids of the foods and drinks we are familiar with, but the University of Illinois specialists promise we won't regret it.