GMOs & Wine Media Round Table Cape Town, 25 June 2008. GM Yeast in the wine industry. Threat or opportunity?. Florian F. Bauer. Institute for Wine Biotechnology Department of Viticulture and Oenology Stellenbosch University. Wine and technology?. Wine and technology?.
GM Yeast in the wine industry
Threat or opportunity?
Florian F. Bauer
Institute for Wine Biotechnology
Department of Viticulture and Oenology
Need for technological innovation
Converts sugar into alcohol?
Scientifically best understood eukaryotic organism
Most used microorganisms in food and other biological production processes
L- lactic acid
Wines derived from the genetically modified wine yeast Saccharomyces cerevisiae
Health Canada has notified Dr. Hennie van Vuuren of the University of British Columbia that it has no objection to the food use of a genetically modified wine yeast, Saccharomyces cerevisiae ML01, for use in winemaking in Canada, and of wines derived from the use of this yeast. The Department conducted a comprehensive assessment of wine yeast ML01 according to its Guidelines for the Safety Assessment of Novel Foods. These Guidelines are based upon internationally accepted principles for establishing the safety of foods with novel traits.
Why rejected in SA?
PAL = Phenylalanine ammonia-lyaseC4H = Cinnamate 4-hydroxylase4CL = CoA-ligaseVST = Resveratrol synthase
ResveratrolIncreasing levels of resveratrol
SHIFT IN RESEARCH TOWARDS BIOLOGICAL PRESERVATIVES
Leucocin activity against Listeria
Glucose oxidase activity
…and can WE afford to ignore a technology with such innovation potential?