Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/90079
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Type: Journal article
Title: At the cutting-edge of grape and wine biotechnology
Author: Borneman, A.
Schmidt, S.
Pretorius, I.
Citation: Trends in Genetics, 2013; 29(4):263-271
Publisher: Elsevier
Issue Date: 2013
ISSN: 0168-9525
1362-4555
Statement of
Responsibility: 
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.
RMID: 0030019172
DOI: 10.1016/j.tig.2012.10.014
Appears in Collections:Agriculture, Food and Wine publications

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