A new strain of wine yeast developed at the University of B.C. helps reduce amines, chemicals in red wine and Chardonnay that produce off-flavours and trigger headaches, hypertension and migraines in many people.Science, making booze safer for boozers, one sip at a time.
Food biotechnologist Hennie van Vuuren spent eight years in research and another seven years to test his genetically modified yeast, dedicating much of his life's work as a scientist to the project.
About 30 per cent of the people in the world are sensitive to biogenic amines like histamines," said van Vuuren. "The reason I did this is that I myself get severe headaches if I drink wines with these bioamines in them."
Wednesday, February 16, 2011
Wine Without Headache?
Genetically modified wine yeast takes the headache out of red wine and Chardonnay