Could adding yeast to wine reduce hangover risk?

Adding a specific type of yeast to wine could help to reduce drinkers' risk of developing hangovers, a new study suggests.

Research from the University of Illinois found that the enzyme RNA-guided Cas9 nuclease could not only prevent the development of a headache the morning after a drinking session, but also increase the health benefits of wine.

The beverage already contains resveratrol, which previous studies have shown could potentially prevent memory loss, but the US scientists believe that adding engineered yeast to wine could increase the presence of this substance ten-fold.

Furthermore, the enzyme can be used to enhance malolactic fermentation. This is a process that when unsuccessful, can lead to more severe hangover symptoms, therefore suggesting that RNA-guided Cas9 nuclease may help to prevent drink-related headaches.

Lead author of the study Yong-Su Jin explained: "We could also add metabolic pathways to introduce bioactive compounds from other foods, such as ginseng, into the wine yeast."