ABSTRACT
The process used in creating the transgenic grape was originally developed by McKersie to genetically engineer cold tolerance into alfalfa. The grape was created by inserting naturally occurring genes for cold tolerance into single grape plant cells. In South Africa, genetically modified grapewines have recently been planted at Welgevallen, an experimental farm at the University of Stellenbosch. In South Africa, Winetech has also been established, which is an organization performing research into various aspects of genetically improving organisms for the wine industry. Grapewines with genetically engineered resistance to Fanleaf degeneration caused by a virus are being tested in field trials in Colmar. The virus is transmitted by nematodes and is the most widespread nepovirus involved in grapewine degeneration. Lactic acid bacteria have historically been associated with food and beverage fermentations as they occur naturally in the starting materials used. Lactic acid bacteria occur in must and wine and perform the secondary fermentation known as malolactic fermentation.
