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University of Illinois geneticists promise that will soon create a wine that does not reward a person morning headache.
A team led by a Japanese American Origin of Yoon-Su Jin, has been exploring the possibility of changes in deoxyribonucleic acid of wine yeast that will get a wine that does not give a hangover. Only now scientists realized that to achieve this goal they had to complete one step, and immediately hastened to share with the upcoming journalists success.
Genetic modification of wine yeast will significantly lower the level of wine by-products that cause everyone unloved hangover. Americans are sure that many people will be happy to have fun in the evenings, drinking alcohol and not feeling no hangover the next morning.
In this case, the enzyme became the so-called “genome knife” nuclease, which leads to the activation of the secondary process malolactic fermentation and removes side toxins from wine. At that while the content of resveratrol – very useful for the human body of the wine component – it is possible through genetic engineering to increase to the required volume.
True, as expected, these experiments appeared opponents. According to critics, the danger of a hangover syndrome is one of the main reasons people prefer not abuse alcohol. You might as well make vodka as tasty as juice, and then the amount Alcoholics in the world will increase rapidly.
Do you know that there are people who are intoxicated by ordinary food?
Time
