Wine Flavor: Merging Grape and Yeast Genomes
Talking Biotech with Dr. Kevin Folta
00:00
Are There Any Efforts in Synthetic Biology to Reengineer Yeast or Bacteria to Make Wine Better?
One should really go to the manufacturers of those gm stranes in order to find out whether, you know, how much tat they sell. And if it was used, it was probably done on an experimental basis rather than large scale commercial wine making. There are efforts, but again, robper, it's more for gaining more insight into what makes a wine his tick. In my own group and the group in adelide, we have come up with a semi synthetic ist. So that means some of the gens that produce enzymes in a specific metabolic pathway were introduced.
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