Wine research lab discovers how to remove the headache inducing ingredient found in wine

The Sommelier Journal , www.sommelierjournal.com posted a link to a recent article in the Atlantic publication about "Dr. Hennie van Vuuren, he's at the University of British Columbia's Wine Research Center, and, after sixteen years of research, he figured out how to genetically alter yeast to remove the headache-inducing properties of red wine and many white wines."


photo by Prova de vinhos/wikimedia

www.food.theatlantic.com