At the cutting-edge of grape and wine biotechnology

Anthony R. Borneman, Simon A. Schmidt, Isak S. Pretorius*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

31 Citations (Scopus)


Wine is arguably the oldest biotechnological endeavor, with humans having been involved in wine production for at least 7000 years. Despite the artisan nature of its production, work by pioneering scientists such as Antoine-Laurent de Lavoisier and Louis Pasteur placed wine research in a prominent position for the application of cutting-edge biological and chemical sciences, a position it still holds to this day. Technologies such as whole-genome sequencing and systems biology are now revolutionizing winemaking by combining the ability to engineer phenotypes rationally, with a precise understanding of the genetic makeup and key phenotypic drivers of the key organisms that contribute to this age-old industry.

Original languageEnglish
Pages (from-to)263-271
Number of pages9
JournalTrends in Genetics
Issue number4
Publication statusPublished - Apr 2013
Externally publishedYes


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