Abstract
The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.
Highlights
The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in the magical world of wine
Dit is feitlik ongekend dat leidende ekonome, sosioloë en ander intellektuele by die aanbreek van die derde millennium dit so eens was dat die wêreld op die drumpel van ’n era van massiewe en weergalose verandering staan – ’n verandering só dinamies en verreikend dat dit alle fasette van die samelewing binne die volgende 20 tot 30 jaar feitlik onherkenbaar sal herskik
Indien die wêreld se toonaangewende wynbedrywe nie soepel en rats deur die potensieel verswelgende strome en hoë deinings van verandering koershou nie, kan die ekonomie van daardie wynstreke en -lande onverwags te pletter teen die skerp punte van die nuwe wêreldorde se ysberge vasgespoel word
Summary
Dit is feitlik ongekend dat leidende ekonome, sosioloë en ander intellektuele by die aanbreek van die derde millennium dit so eens was dat die wêreld op die drumpel van ’n era van massiewe en weergalose verandering staan – ’n verandering só dinamies en verreikend dat dit alle fasette van die samelewing binne die volgende 20 tot 30 jaar feitlik onherkenbaar sal herskik. Waar wyn tot aan die begin van die 17de eeu as die enigste opbergbare, heilsame drank beskou is, word dit vandag as ’n universele, eerstekeusedrank vir matige gebruik aan verbruikers voorgehou. Wat jaarliks tussen 15 en 20% van die totale opbrengs fluktueer, het tot felle mededinging vir markaandeel aanleiding gegee.[1] Hierdie oorskot is veral tot die basiese stortmaatwynkategorie beperk, wat daarop dui dat daar terselfdertyd ’n betekenisvolle verskuiwing van verbruikersvoorkeure weg van basiese kommoditeitswyn na premium-, superpremium-, ultrapremium en selfs ikoonwyn plaasgevind het. Dit is dus duidelik dat tegnologiese innovasie een van die hoekpilare is waardeur wenvoorspronge met betrekking tot globale invloed en volhoubare winsgewendheid aan die suksesvolle wynbedrywe van die 21ste eeu verseker kan word. Ten einde tegnologies opgewasse te kan wees teen die ontsaglike verbruikeruitdaging, fokus die wêreld se pasaangeënde wynbedrywe toenemend op die genetiese programmering en verbetering van die twee hooforganismes betrokke by die produksie van wyn, naamlik die wingerdstok en die wyngis
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