Numerous studies have tied moderate consumption of wine to a variety of health benefits, including a significant reduction in cardiovascular risks. Unfortunately, many people are allergic to compounds in wine, with as many as 3 in 10 wine drinkers suffering a headache or a rash after imbibing.
But Canadian researchers are reporting progress in developing a hypoallergenic wine – made from a new strain of yeast that prevents allergic reactions – that can be enjoyed by everyone.
The new strain of yeast, developed by researchers at the University of British Columbia's Wine Research Centre, is already being used by some of the most recognizable winemakers in the United States and Canada.
"Advanced scientific knowledge is an important strategic asset for winemakers," said Hennie van Vuuren, director of the Wine Research Centre. "We are committed to helping this important industry compete."
UBC researchers, whose work was funded by the Canada Foundation for Innovation, said they developed the new strain of yeast as part of a larger effort to bring genetic science to the ancient practice of winemaking.
For instance, van Vuuren is also currently sequencing the genome of several varieties of chardonnay, one of the most widely planted grapes worldwide and a staple of British Columbia's wine industry.
He said the research may provide genetic information to help wine producers make better decisions about which grapes to plant.