Wine from Cows? No Thanks
Every so often, you hear a wild idea, and say “that’s good, I’d try that.” This is not one of them. Japanese Geneticists have discovered a gene which stimulates yeast fermentation in the udders of “sake cows.” They can turn off the gene that makes milk and turn on the gene that makes alcohol, providing the base ingredients for wine.
According to an article on the subject, “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.”
First of all, no, the implications on the wine industry are not huge. Who in their right mind would want to drink wine made from the udders of cows. Cow udders don’t provide the controlled environment that is needed to produce quality wine.
Also, just because the cow udders stimulate alcoholic fermentation doesn’t mean that they can produce wine. Wine is made when wine grapes are fermented, how would you get pure grape must into the udders of cows. It seems like there would be other products in there as well, like milk. Milk and Wine don’t sound like a very good pairing.
It’s great that scientists are experimenting with genetics, but perusing this commercially may not be the best idea. If I were offered wine from cows, I would have to say, No Thanks.