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Hypoallergenic wines |
The ancient art of winemaking has been brought into the modern age by researchers at The University of British Columbia’s Wine Research Centre. They aim to resolve the allergic reaction that up to 30% of people have to wine – with symptoms such as headaches, rashes, and hangovers after only one glass of wine – by creating a strain of yeast that prevents allergic reactions and produces a wine that is hypoallergenic. The yeast is currently being used in some vintages being produced in Canada and the USA. Most British Columbian wines are consumed locally, and this investment may ensure that these wines fare better on the world market. Source: Canada Foundation for Innovation More research reports on alcohol and wine First Published July 2012 |
