Talking Biotech with Dr. Kevin Folta

Wine Flavor: Merging Grape and Yeast Genomes

Dec 25, 2021
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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