(DiscoveryNews) - Some people are allergic to certain wines -- that nice Loire Valley red gives them a rash or headache, or that California Chardonnay makes them sneeze. The University of British Columbia's Wine Research Center might have found a way to solve this problem. The team at UBC has modified two genes of a strain of yeast called Saccharomyces cerevisiae, which has been used in winemaking for decades (if not centuries). The yeast was modified to eliminate the need for a species of bacteria needed for the winemaking process. That bacteria produces chemicals that cause allergic reactions. About 30 percent of the population has some allergy to wine.