In a paper published this week, the team say the yeast can be altered to dramatically increase the level of resveratrol found in wine.

This health-promoting component works to prevent damage to blood vessels and reduce cholesterol. It's even been linked with an increased life span.

"Wine, for instance, contains the healthful component resveratrol," says Yong-Su Jin, an associate professor of microbial genomics at the university. "With engineered yeast, we could increase the amount of resveratrol in a variety of wine by 10 times or more."

The development has also paved the way for producing wine with even greater flavour.

"Say we have a yeast that produces a wine with great flavor and we want to know why," says Jin. "We delete one gene, then another, until the distinctive flavor is gone, and we know we've isolated the gene responsible for that characteristic."

There's no news yet on how or when the research will impact the wine market, but we imagine merchants and suppliers will be keeping a keen eye on developments.

The new yeast means that - theoretically - not only will we have less of a hangover on our favourite bottle of Pinot Noir, it will also taste better and be healthier for us.

We'll cheers to that.

Hangover-free wine is in development, and we couldn't be more delighted