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|Title:||At the cutting-edge of grape and wine biotechnology|
|Citation:||Trends in Genetics, 2013; 29(4):263-271|
|Anthony R. Borneman, Simon A. Schmidt, Isak S. Pretorius|
|Abstract:||Wine is arguably the oldest biotechnological endeavor, with humans having been involved in wine production for at least 7000 years. Despite the artisan nature of its production, work by pioneering scientists such as Antoine-Laurent de Lavoisier and Louis Pasteur placed wine research in a prominent position for the application of cutting-edge biological and chemical sciences, a position it still holds to this day. Technologies such as whole-genome sequencing and systems biology are now revolutionizing winemaking by combining the ability to engineer phenotypes rationally, with a precise understanding of the genetic makeup and key phenotypic drivers of the key organisms that contribute to this age-old industry.|
|Keywords:||biotechnology; grapes; malolactic bacteria; wine yeast; winemaking|
|Rights:||Copyright © 2012 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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