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Genetically speaking
Late last year, the Australian wine industry was abuzz with news that a genetically modified (GM) wine yeast had been approved for use in the United States. The yeast – a modified Saccharomyces cerevisiae with the glamorous name of ML01 – contains genes from another yeast and a malolactic bacterium, and performs both alcoholic and malolactic fermentations simultaneously. (Interestingly, the yeast was developed by a French company, Springer Oenologie, which rather deflates the argument that New World wine countries are the only bad guys churning out industrial techno-wines. But I digress…) ...
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