To wine through DNA

by Marta Burgués

Some of the best scientists at the University of Western Australia and the Department of Agriculture and Food in Western Australia are currently studying the genome of different grapes to discover the relationship between the composition of their DNA and the flavor that we can enjoy in wine. These studies also shed light on how to accelerate the process of clonal selection.

It is expected that the outcome of this study will offer guidance for winemakers while trying to understand their vineyards more thoroughly, and thus succeed in improving their ability to make wines with marked differences between regions.

The person at the head of research at the Department of Agriculture and Food, Glynn Ward, told to ABC that this research may be useful in the selection process of the vine and the subsequent development of cross-vines.

?If you find a good vine, you can duplicate it. Due to natural variability, you will find that some vines perform better than others?.

Ward also said: ?As we go back to different locations of grape vines, we find that there are still better vineyards within the groups. Rather that long processes where we have to go year after year, this process has a marker that will allow us to streamline everything”.

“This represents a step forward to improve the quality and taste of wines while optimizing winemaker’s time?.

In order to develop the human genome map was invested 13 years and 3,000 million dollar, while for the creation of new clones, wine industry will count for the first time with these benchmarks and this can greatly accelerate the clonal selection.

Today we recommend two red wines to enjoy:

 TAGS:Borsao Selección 2012Borsao Selección 2012

Borsao Selección 2012

 TAGS:Ceci Otello Nero Di LambruscoCeci Otello Nero Di Lambrusco

Ceci Otello Nero Di Lambrusco

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