Chardonnay lovers who regard modern agriculture as a plot by multinational corporations to rule the world may require a second bottle to calm their nerves at news the wine industry is moving closer to commercial production of genetically modified (GM) grapevines.
South African authorities have given the go-ahead for open-air field trials of grapevines genetically modified to resist fungal disease. The approval was granted to the Institute for Wine Biotechnology based at the University of Stellenbosch.
As expected, environmental lobby groups oppose the plan. SafeAge, Earthlife Africa and the African Centre for Biosafety have indicated they are appealing against the approval.
The South African wine industry has major export markets in the EU, Scandinavia and Canada. The lobby groups, in addition to needing that second bottle, also argue the risk of “contamination” of adjacent non-GM grapevines will put South Africa’s exports at risk. But the global wine industry is moving in the same direction.
Grapevine breeding programmes have long aimed to improve agronomic traits, especially the health of the plants, and enhance the winemaking properties of the fruit. Standard breeding techniques are effective but extremely expensive, complex and time consuming. A detailed assessment of features such as wine making potential can take up to 25 years.
By contrast, genetic engineering can be used to introduce selected genes quickly, without disrupting other characteristics. For example, introduced disease resistance should have no direct impact on the characteristics of the fruit. That’s why it is gaining in popularity.
Several countries have developed GM grapevines to address problems specific to their environment and needs. Substantial advances in the development of pest resistant lines have been made in Chile, France, Germany, South Africa and the USA. Pest resistance enables reduced reliance on pesticides, reducing costs and creating a safer environment for workers and the environment.
Other targets of international GM programs include improved fruit quality and environmental stress resistance. Basic quality factors such as colour and sugar development are improved by different mechanisms in GM plants in Australia, Italy and South Africa. The development of grapevines with the ability to adapt to adverse environmental conditions, including drought, salt and high light intensity stress is also receiving attention in Argentina and South Africa.
Aside from the vines, researchers are using GM techniques to seek improvements in wine yeast. Five major targets have been identified, relating to efficiency of fermentation, processing of wine, wholesomeness, sensory quality and control of microbial spoilage
GM wine yeast strains are being developed in most wine-producing countries including Canada, France, Germany, Italy, Portugal, South Africa, Spain, Sweden and the USA. However, only two genetically modified yeast strains have to date been released for commercial use, both in the North American wine industry.
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