Researchers from the ARC Centre of Excellence in Synthetic Biology, Macquarie University, and the Australian Wine Research Institute, working on unique genomic sequences from yeast strains, including those used in wine and sake, have reportedly assembled an entirely new chromosome in a laboratory strain, allowing the laboratory strain to ferment sugars that normally cannot be used.

The research is an extension of a global engineered yeast project, Sc2.0, attempting to synthesise the entire genome of the yeast Saccharomyces cerevisiae, which has been used in brewing, distilling, winemaking, and baking for thousands of years.

 

Micro-managing cover crops to combat climate change

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As extreme weather affects grape harvests worldwide, growers are refining their...

Russia: draft legislation for graphic health-warning labels may be introduced soon

21-09-2022 | News

The Russian State Duma Committee on Labour, Social Policy and...

Georgia: Development of supply chain traceability solution to tackle wine counterfeiting

21-09-2022 | News

The Cardano Foundation is developing a blockchain-based supply chain traceability solution for the Georgian wine...

Chile: Overplanting, drought, & even rabbits driving winemakers south from Casablanca

15-09-2022 | News

Overplanting and drought are reportedly driving a mass migration of Chilean winemakers...

Will global warming change the taste of wine?

15-09-2022 | News

Growers and winemakers are reportedly increasingly concerned that climate change is transforming...

Thailand: Duties on all alcohol, including no-alcohol beer, may be raised in 2023

15-09-2022 | News

The Director General of Thailand’s Revenue Department has reportedly said Thailand plans...

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