Wine and DNA: from Australia the genomes that determine taste

The researchers of the Australian Broadcasting Corporation are studying the different genomes that affect the taste of wine


There are many DNA studies that have dealt with wine. The mapping of DNA of Corvina grapes is of 2007, and moreover, DNA also has been involved on several occasions whenever we talk about traceability, but DNA testing works very well with mono–varietal wines. In Sicily, the genetic certification of wine has arrived, a scientific method based on genetic testing to obtain information on the origin, on the grapes with which it is made, on the yeast used for the forming of the must, and on the quality of the product.

The researchers of the Australian Broadcasting Corporation want to find out how different genomes affect the taste of wine. According to the team of the West Australian Department of Agriculture and Food and the University of Western Australia, such a study could help winemakers to better understand their vineyards, as well as to improve their ability to produce wines that can best express the differences existing between the different production regions.