Wine Flavor: Merging Grape and Yeast Genomes

1

Introduction

00:00 • 2min

2

What's Your Interest in the Micro Molecular Biology of Wine?

01:35 • 2min

3

Psyche Pretorius, Professor of Molecular Biology and the Micro Biology of Wine

03:21 • 2min

4

Are There Really Differences Based on the Yeast That Performs the Fermentation?

05:00 • 2min

5

Sacrimice Servicia Yeast

06:39 • 2min

6

The Backbone of a Wine

08:40 • 2min

7

Using the Right Yeast to Make Wine

10:11 • 2min

8

The Matrix in Red Wine

11:49 • 2min

9

Yeast

13:25 • 2min

10

How to Survive in a Hot Season

15:13 • 2min

11

The Talking Biotec Podca

16:44 • 4min

12

Transgentic Grapes - Is There Any Interest in Using Biotechnology?

20:59 • 2min

13

How to Lead the Future of Wine

22:44 • 2min

14

Using Transgenic Eas in Commercial Wine Production

24:26 • 2min

15

Transgenic Grape Vine - A Big Bi-Bi-Ancient to the Industry

26:03 • 2min

16

Is There a Genetically Engineered Yeast Strain in Wine?

27:46 • 2min

17

The First Genetically Modified Wine Yeast

29:27 • 2min

18

Are There Any Efforts in Synthetic Biology to Reengineer Yeast or Bacteria to Make Wine Better?

30:58 • 2min

19

How to Make a Red Wine Taste Like Raspberry

32:38 • 2min

20

Do You Think Genetics Will Generate Wine?

34:10 • 2min

21

Vaccines

36:14 • 2min

22

Winegenomics

37:50 • 2min

23

Is There a New Frontier?

39:38 • 2min

24

Can We Synthesize the Whole Genome of Sacrimice?

41:11 • 2min

25

The Third Frontier Is Synthetic Meta Gino?

43:01 • 2min

26

Synthetic a Yeasts in Wine Making

44:42 • 2min

27

The Talking Biotec Podcast

46:30 • 2min