Many consumers worry about Frankenfoods, the nickname opponents apply to genetically modified foods, and they’re starting to worry about Frankenwine, too.
“This technology is coming whether we’re ready or not,” notes Carole Meredith, a retired grapevine geneticist from the University of California at Davis.
Researchers at the University of Florida have inserted a silkworm gene that makes a bacteria-killing protein into the cells of grapevines susceptible to Pierce’s disease. Now they’re waiting to see if the process works.
Genetically modified organisms (GMOs) are already widely planted even though none are commercial grape vines. Linda Bisson from the University of California at Davis Bisson defines genetic engineering as the use of recombinant DNA technologies to alter the genetic composition of an organism. “It takes a natural process and directs and speeds it,” she notes. “Genetic engineering can increase profitability in agriculture.”
Reinhardt Töpfer of the German Federal Grapevine Breeding Institute says 2.5 million acres of GMO’s are already planted worldwide, primarily soybeans, corn, cotton and rapeseed (a mustard plant that produces Canola oil).
Töpfer says genetic modification could increase resistance to pests and diseases like fungi, insects, nematodes, bacteria and viruses. It could also help vines produce in hostile environments that are too cold, too hot, too wet or too dry. All could lead to lowered production costs plus less use of chemicals like pesticides and herbicides.
Töpfer regards fungal resistance a primary goal since it’s a problem wherever grapes are grown. He adds that classical breeding techniques like that used by Luther Burbank have already demonstrated a reduction in the amount of chemicals needed to control fungi.
At present, both these classical breeding techniques and biotechnology (genetic engineering) are used to create modified grape vines. Classical breeding is used to develop new varieties, while biotechnology is used to improve traditional vines. Classical techniques are already widely used, while improvement in varieties remains an aim, not a reality, for biotechnology.
Bisson says improved yeasts could combine desirable traits from different strains. The prime goal of better yeast is lowering the high alcohol content of wine from warm regions like California by converting some of the natural sugar to other beneficial compounds like glycerol that give appealing mouth feel.
Improved yeasts could also reduce smelly hydrogen sulfide or eliminate off-flavors or improve flavor or color stability.
It might be possible to increase production of bacteriocin so the yeasts would control spoilage organisms and reduce the need for sulfur dioxide used to preserve the wine.
For now, no genetically modified wines are on the market. If they arrive, the debate is sure to intensify. Prof. Meredith notes that Americans seem to thrive on genetically modified breakfast cereals, but that may be immaterial: “Science doesn’t matter now; there’s tremendous emotional opposition.”
Published with permission by the author.
“This technology is coming whether we’re ready or not,” notes Carole Meredith, a retired grapevine geneticist from the University of California at Davis.
Researchers at the University of Florida have inserted a silkworm gene that makes a bacteria-killing protein into the cells of grapevines susceptible to Pierce’s disease. Now they’re waiting to see if the process works.
Huge interest
There’s great interest in genetic engineering that might help fight major grape pests but no genetically modified wines are on the market or could be for years. The research is in early stages, and it could take years to complete and pass regulatory approvals. Then it would take additional years to grow vines and make wine from them. There is also enormous concern about modifying foods in general, and that’s led to legal controls as well as general consumer opposition.Genetically modified organisms (GMOs) are already widely planted even though none are commercial grape vines. Linda Bisson from the University of California at Davis Bisson defines genetic engineering as the use of recombinant DNA technologies to alter the genetic composition of an organism. “It takes a natural process and directs and speeds it,” she notes. “Genetic engineering can increase profitability in agriculture.”
Reinhardt Töpfer of the German Federal Grapevine Breeding Institute says 2.5 million acres of GMO’s are already planted worldwide, primarily soybeans, corn, cotton and rapeseed (a mustard plant that produces Canola oil).
Vines receive attention
Much conventional and high-tech research is conducted to improve disease and pest resistance among grape vines.Töpfer says genetic modification could increase resistance to pests and diseases like fungi, insects, nematodes, bacteria and viruses. It could also help vines produce in hostile environments that are too cold, too hot, too wet or too dry. All could lead to lowered production costs plus less use of chemicals like pesticides and herbicides.
Töpfer regards fungal resistance a primary goal since it’s a problem wherever grapes are grown. He adds that classical breeding techniques like that used by Luther Burbank have already demonstrated a reduction in the amount of chemicals needed to control fungi.
At present, both these classical breeding techniques and biotechnology (genetic engineering) are used to create modified grape vines. Classical breeding is used to develop new varieties, while biotechnology is used to improve traditional vines. Classical techniques are already widely used, while improvement in varieties remains an aim, not a reality, for biotechnology.
Yeasts likely to have nearer-term impact
Nearer term, Professor Bisson says, genetic engineering is more likely to improve yeasts used to make wine than it will be used to modify vines. Yeasts mutate easily on their own, and researchers speed up the process. That’s less controversial than inserting genes from different species like animals and insects into plants.Bisson says improved yeasts could combine desirable traits from different strains. The prime goal of better yeast is lowering the high alcohol content of wine from warm regions like California by converting some of the natural sugar to other beneficial compounds like glycerol that give appealing mouth feel.
Improved yeasts could also reduce smelly hydrogen sulfide or eliminate off-flavors or improve flavor or color stability.
It might be possible to increase production of bacteriocin so the yeasts would control spoilage organisms and reduce the need for sulfur dioxide used to preserve the wine.
Winemakers cautious
Most winemakers haven’t taken a stand yet about genetic engineering. One issue that may force them to DO so is Pierce’s disease. This virulent malady has wiped out vineyards in southern California, and threatens the state’s whole wine industry. For now, there is no cure for the disease, so efforts are focused on controlling the glassy-winged sharpshooter, a bug from Florida that spreads the bacteria that causes the disease.For now, no genetically modified wines are on the market. If they arrive, the debate is sure to intensify. Prof. Meredith notes that Americans seem to thrive on genetically modified breakfast cereals, but that may be immaterial: “Science doesn’t matter now; there’s tremendous emotional opposition.”
Published with permission by the author.