Wang Lihua, associate professor in the College of Chemistry & Materials Science at South-Central University for Nationalities, has developed a wine that does not cause imbibers to become intoxicated.

According to Wang, it is the ethanol in wine that causes drunkenness. So he developed the wine by controlling the time and amount of ethanol flowing into the blood. A test showed that after 1.5 hours, only one in nine people drinking the wine were measurably drunk. Wang has applied for a patent for his creation.

Wang explained that he added a special edible substance to ordinary liquor, causing the formation of gel in the stomach. The majority of ethanol in the wine was fixed, thus reducing the ethanol's access to the blood. When drinking such wine, the substance is degraded by microbes in the alimentary canal, or excreted through the large intestine.

Wang also set up a wine tasting with his students. One student said Wang's wine kept the flavor and texture of regular wine, though it was more viscous.