The US wine industry has entered the world of genetic engineering as some vintners experiment with a strain of yeast designed to eliminate chemicals in red wine that are believed to trigger headaches, including migraines, in some people, reports Jim Downing of ScrippsNews.com.

Scientific research, much of it conducted at the University of California, Davis, has long played an important role in improving the quality of grapes and wines produced in the state and around the world. But genetic modification - in this case inserting two genes into the DNA of a yeast species - marks a new threshold for the industry.

As a result, the new biotech yeast is getting a wary reception in a wine industry that sells itself on its artisan reputation and is anxious not to ruffle export markets touchy about genetically modified foods. Experts also say the new yeast alters the flavour of wine.

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