For some people, a single glass of wine can trigger a headache or a rash. This is because a sizable proportion of the population are allergic to certain compounds in wine. Allergies to wine
are caused by a variety of factors including yeast, sulphites, grapes or phenol. With allergies to yeast, this seems to be more a problem
when vulnerable people drink young wines compared with older wines.
According to a research brief
issued by the Canada Foundation for Innovation
, a team of researchers at UBC's Wine Research Center
, funded by Canadian government, have developed a solution the allergic reaction some people have to wine. The scientists have developed a strain of yeast that prevents allergic reactions from occurring (that is producing a wine that is “hypoallergenic”). The yeast was produced from genetic engineering.
The research was initiated by Hennie J. J. van Vuuren
, who also suffers from a wine allergy. In total, the development
of the new yeast, has taken fifteen years.
The studies have been so successful that the yeast has begun to be used in some vintages produced in Canada and the United States. In light of this, the Toronto Sun
has noted this means “Good news for wine lovers”.