Cows produce wine gene

Scientists in Japan claim to have discovered a gene which simulates the effects of yeast fermentation inside the udders of “Sake Cows” enabling them to produce the base ingredients for wine.

The wonders of genetic engineering allow scientists to replace the gene for making lactose with an artificial gene that produces pure alcohol.Dr Shuji Sakegami, a researcher in the Bio-Engineering department at Kyoto University came up with the idea of replacing milk in the udders with another liquid because his two year old daughter, Nowai Sakegami didn’t respond well to the transition from human to animal milk.

Although alcohol is clearly not suitable for young Nowai the rest of the world is about to be shaken and probably stirred, by this stunning move.Japan of course has a long history of linking alcohol with animals. Kobe beef, which produces the world famous Wagyu steaks is the precursor to Dr Sakegami’s idea. Kobe cows are fed on a diet of beer during the Summer months in order to increase the marbling layers of fine fatty acids in the steak, as well as lighten the mood of the animal.

Clearly allowing the cow to give something back to alcohol drinkers is something that should be encouraged.Although the process is in its infancy the implications for the wine industry are huge. Should Dr Sakegami’s research come to fruition (or fermentation if you will) we could see the first commercially produced wine from a mobile vineyard within 15 to 20 years. The news is sure to promote backlash amongst animal rights activists and traditional alcohol producers in equal measure.