Wine Flavor: Merging Grape and Yeast Genomes
Talking Biotech with Dr. Kevin Folta
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Psyche Pretorius, Professor of Molecular Biology and the Micro Biology of Wine
Professor psyche pretorius is the deputy vice chancellor for research at mc quary university in sydney, australia. There are bisically three organisms participating during the wine making process: gripe, heast and vitus venifera. In the case of red winea malelactic bacteria,. there are hundreds, if not thousands, of genos participating during thewine making process. Those genoms basically come from those three organisms, the one from vitus venifers to grape a noble variety.
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