Anyone who's ever had too much wine knows that, the morning right after, it'll get consumers one of the worst possible headaches, as well as general adverse effects - but now, scientists of the field of genetic engineering have created the basis for a hangover-proof wine to end all these troubles.

A lot has been said about how many health benefits (mostly anti-oxidant) come from consuming small amounts of red wine, but there's little to be done when it's been consumed to the extreme, as it can follow some serious unpleasantness - until the hangover proof wine came along.

According to Medical Daily, the new hangover-proof wine was presented in a research paper developed by scientists from the University of Illinois and called "Construction of a quadruple auxotrophic mutant of an industrial polyploid saccharomyces cerevisiae strain by using RNA-guided Cas9 nuclease," released on the journal "Applied Microbiology."

According to UK's The Telegraph, the process of the hangover-proof wine goes like this: altering the DNA of the beverage, scientists can increase the nutritional components in its yeast, all while reducing its toxic byproducts - which are the ones that end up causing hangovers when drinking excessively.

Website i100Independent reports that the hangover-proof wine is only one of the possible outcomes, as the DNA process of changing up strains, casually called a "genome knife," can carry the same type of metabolic engineering in yeast that can also be used in beers and other types of fermentation industries, something that could be a step further into disappearing hangovers altogether.

"With engineered yeast, we could increase the amount of resveratrol in a variety of wine by ten times or more," said professor Yong-Su Jin, the lead author, of the study, according to The Daily Mail. "But we could also ... introduce bioactive compounds from other foods, such as ginseng."

The fascinating process behind this could lead to much more than hangover-proof wine - but it's definitely a great start!