Hangover-free Wine & Increased Smoothness

Following on from our previous entry about Alcosynth and Chaperone, here's an article recently featured in Huffington Post along similar lines. The article discusses the possibility of creating hangover-free wine and how it could be a reality soon.

Within the article there is an interesting point about malolactic fermentation. Using a 'genome knife' it's possible to clone the enzyme responsible for the secondary fermentation which gives certain wines their smoothness - that characteristic buttery taste present in some wines (e.g. Chardonnay) and beers (e.g. IPA).

Further reading: Eater, Medical Daily, Telegraph, The Drinks Business and Pop Crunch.