|
A Technical Guide for Wine Producers
|
|
RECENT ARTICLES | WYNBOER HOME
The 2nd Winetech Biotechnology Information Day
by Sarita Groenewald, IWBT
Biotechnology has been playing a major role in innovation in international and local wine research for a long period. The wine industry is a biotechnology-based industry, and the selection of grapevine varieties, wine yeast strains and wine bacteria that are best adapted for the purpose of winemaking is as old as the industry itself, even if until recently the process of selection was not conducted in a conscious manner. In the past decades, several market and technology driven (pull and push) developments have put biotechnological research at the centre of many wine innovation projects. From an economic point of view, increased global competition, shifts in consumer demands and expectations, in particular regarding the quality of the product and its consistency, as well as a need to implement more environmentally friendly production practices can be included as driving forces. From a scientific point of view, biotechnological tools and methods have advanced rapidly, and offer tremendous new opportunities. Today, biotechnological tools include the traditional methodologies of breeding and selection, but are also based on all the scientific and technological advances that are made possible by the controlled modification of DNA.
Modern biotechnology has already significantly impacted many fields of economic activity, including the pharmaceutical and medical industries, many manufacturing processes and agricultural production. In the field of wine science, biological and biotechnological research has significantly improved our understanding of the effects of viticultural and oenological practices and delivered new methods for the diagnostic of viral diseases and of pathogens. New biotechnology-based products are entering or are about to enter the global market. New genetically modified pathogen-resistant grapevine varieties are being tested in field trials. The first genetically modified wine yeast strain (a malolactic yeast) has received Food and Drug Administration (USA) approval and can therefore be sold in die USA. Other wine yeast strains with many different properties have been developed in South Africa and other countries and may soon become commercially available.
The current status of biotechnology in the South African wine industry and the potential of the technology was recently discussed by leading scientists in the field at the second Winetech Biotechnology Information Day that was held on 20 October 2005 at Olive Grove ARC-Infruitec, Stellenbosch. The event was attended by 55 interested winemakers, grape growers, researchers, journalists and a number of industry role players.
Prof Florian Bauer, Chairman of the Winetech Biotechnology Programme Committee, presented a global perspective and the current status of Agricultural Biotechnology. The three focus areas of the Winetech Biotechnology Programme namely grapevine biotechnology, wine yeast and wine bacteria were respectively presented by Proff Melané Vivier, Johan Burger, Drr Pierre van Rensburg and Maret du Toit. The formal presentations were concluded with an industry perspective on biotechnology, which was presented by Dr Gert Loubser of Distell. The audience then had the opportunity to ask questions to a selected panel of industry role players (Gert Loubser and Marius Lambrechts of Distell), scientists (Florian Bauer and Melané Vivier of the IWBT and Nico Spreeth of KWV Vititec), a winemaker (Irene Waller of Graham Beck Wines) and wine journalist (Cassie du Plessis of WineLand). Neil Ellis acted as the moderator, and guided the debate.
From the discussion it was clear that the technology holds a lot of potential and that emphasis now needs to be placed on the education of the winemaker and consumer to accept the products developed using biotechnology.
Innovation in the South African wine industry: The role of biotechnology
For the wine industry, global and local challenges to change from a product-driven to a market-driven economy have resulted in a new demand for technological innovation: new grape cultivars, the modification of traditional wine yeast strains and the development of winemaking practices that will be more cost-effective and environmentally friendly. A major source of variation is the genetic make-up of the grape variety and of the wine yeast strain used. In recent years the analysis and genetic improvement of wine yeasts and grapes has steadily become more effective and precise due to advances in molecular genetics and recombinant DNA technology.
Biotechnology is a long-term strategy to enable the SA wine industry to respond to future challenges, generate a culture of innovation and achieve a competitive advantage and sustainable growth. The Winetech Biotechnology Programme was established to manage this strategy and has three focus areas namely grapevine, wine yeast and wine bacteria.
Grapevine biotechnology in the South African wine industry
At the IWBT the grapevine biotechnology research is focused on the improvement of disease resistance (biotic) and the improvement of the plant's ability to handle unfavourable environmental conditions (abiotic). Study models that are being used to achieve these goals include an antifungal inhibitor protein, PGIP, and its interacting ligands from pathogens to study plant-pathogen interaction and the carotenoid biosynthetic pathway that has been identified as a promising target for genetic manipulation for the production of stress tolerant plants.
Grapevine biotechnology at the IPB focuses on the improvement of transformation and regeneration protocols, fruit-specific promoter technology development and influencing carbohydrate partitioning. Several novel genes and the first fruit-specific promoter have been isolated in this group. The aims of the programme focusing on influencing carbohydrate partitioning are to enhance organic acid accumulation in grapevine (reduce sugar contents and in turn lower alcohol levels in wine), to manipulate ascorbate biosynthesis in grapevine (improve the nutritional value of grapes and stress tolerance of plants) and to manufacture biopolymers in grapevine (enable the production of low-alcohol wines and enhance the mouth-feel of wine).
Wine yeast biotechnology: The improvement of wine yeast strains
The IWBT is a world leader in the field of wine yeast strain development and several novel yeast strains are currently being characterised for commercialisation. Yeast with improved nitrogen efficiency and fructose utilisation capacity, obtained through traditional methodologies, are currently undergoing industrial trials and will be released on the market in the near future. Other targets of the breeding programme include reducing ethanol yields and improving cool temperature fermentation. Using DNA modification technology, the IWBT has achieved several scientific breakthroughs and reached the proof of concept stage for various new yeast strains that are able to improve wine clarification and juice yield, to generate new aroma profiles and to produce antioxidants and other compounds with a direct impact on human health. These yeast strains are currently being further developed through SunBio, a biotechnology development pipeline based at the IWBT.
Wine bacteria: What lies ahead?
An industry perspective
Dr Gert Loubser concluded the formal presentations of the information day by giving an industry perspective on biotechnology. He agreed that Biotechnology is a very powerful new technology that has opened up a whole new approach to grape growing and winemaking. The SA wine industry saw the potential of Biotechnology years ago and had since invested a lot of money to conduct research in this field. In 1991 the SFW already started to fund research in the laboratories of Prof Hennie van Vuuren at the Department of Microbiology, Stellenbosch University. Since then two things have happened that accelerated the research tremendously - the birth of Winetech and the formation of the Institute for Wine Biotechnology at Stellenbosch University in 1995. The industry still proudly supports and funds research in this field and this partnership has made South Africa world leaders in wine biotechnology.
South Africa has already successfully developed GM yeasts that have been accepted by the FDA and are now being used in the USA. Significant progress has been made in the yeast strain development programme - from understanding the fundamentals, mastering the technique of selecting the wanted gene, expressing it in laboratory yeast and eventually in commercial yeast strains. This is proven by the number of GM yeasts that are currently available for commercial use in wine, beer and also in bread.
The biggest risk of this technology for the industry is the non-acceptance of GM products, vines, yeasts and to a smaller extent enzymes and bacteria in the production of alcoholic beverages. The most prominent objections made by the Anti GM groups include allergenicity or toxicity, out-crossing and the impact on the environment. Most of these concerns are being addressed by the research programmes that are being funded and products will go through a thorough evaluation process before they can be commercialised. So far no scientific evidence has been reported that has proven that any GM product produced to date has had a negative effect on human health. A growing interest in GM products is currently being experienced world-wide. There is vast potential benefit to the wine consumer and producer alike in the application of biotechnology. That benefit will be realised, however, only if the application is judicious, systematic, and done with high regard for the unique nature of the product.
The challenge now lies in the promotion of safe GM products and their benefits and educating the consumer. The concerns or uncertainties of anti GM groups should be addressed and scientific proof of the safety (after thorough testing) should be made available. The benefits of GM products may just drive acceptance.
Dr Loubser said that South Africa must not lose the leading role that we currently enjoy internationally, especially on the development of new yeast strains and we must move to semi-commercial testing. The first GM wine products should clearly demonstrate organoleptic, hygienic and economic advantages for the wine producer and the consumer. Furthermore, wine's most fascinating aspect as a natural product, its diversity of style, should never be threatened by the use of tailored grapevines and wine yeasts. To end off, Dr Loubser said, we may ask ourselves what the risk would be if the South African wine industry does not continue to invest in this powerful, high potential technology that will give us the edge to produce better quality, healthier, environmentally friendly wines and spirits at lower costs.
|
|
Wynboer is incorporated in WineLand, magazine of the SA wine producers.
Visit our sister sites:
|
| UP |
COPYRIGHT (C) 2000 WineLand |