The ability of wine yeasts fermenting by the addition of exogenous biotin

Aged red wines possess phenolic composition very different from young ones due to the transformations among native grape phenolics and the formation of new polymeric polyphenols during aging process.

 The manipulation of the genetic basis controlling grapevine adaptation and phenotypic plasticity can be performed either by classical genetics or biotechnologies.

Changing New Zealand climate equals a changing New Zealand terroir

Brazil is one of the few countries where vineyards of Vitis labrusca and Vitis vinifera coexist in the same geographical spaces, due to complex processes of territorial occupation by successive waves of European settlers.

Efforts to improve the New Zealand wine industry’s climate resilience and sustainability through grapevine improvement are limited by germplasm availability and a reliance on Sauvignon Blanc exports. To address this, we are working to generate a population of 12,000 individuals with unique genetic traits, from which to select future clones for major export varieties.

Sauvignon Blanc plantlets are being regenerated from embryogenic callus, using an approach designed to mobilise endogenous transposable elements as mutagens.