Die genetiese verbetering van wyndruifkultivars en wyngisrasse vir 'n markgerigte wynbedryf : nuwe benaderings tot die oeroue kuns van wynbereiding : research and review article (2003)

Die groeiende gaping tussen wynproduksie en wynverbruik, die verskuiwing van verbruikersvoorkeure vanaf basiese kommoditeitswyn 
na topgehaltewyn en die uitmergelende mededinging wat ekonomiese globalisering meebring, vereis 'n totale omwenteling in die 
magiese wonderwereld van wyn. In die proses om die wynbedryf van 'n produksiegedrewe bedryf na 'n markgerigte onderneming te 
transformeer, word daar, onder andere, toenemend op biotegnologiese innovasie gereken om die wynbedryf met 'n kwantumsprong 
oor die formidabele markuitdagings van die 21lsupgstel/supg eeu te lanseer. Markgerigte ontwerpersdruifkultivars en -wyngisrasse word tans met 
chirurgiese presisie geneties geprogrammeer vir die kostemededingende produksie van hoe gehalte druiwe en wyn met relatief minimale 
insette en 'n lae omgewingsimpak. Ten opsigte van wingerdbiotegnologie behels dit die daarstelling van strestolerante en siekteweerstandbiedende Vitis vinifera -varieteite met verhoogde produktiwiteit, doeltreffendheid, volhoubaarheid en omgewingsvriendelikheid, 
veral betreffende plaag- en siektebeheer, waterverbruiksdoeltreffendheid en druifgehalte. Met betrekking tot wyngisbiotegnologie val 
die klem op die ontwikkeling van Saccharomyces cerevisiae -rasse met verbeterde gistings-, prosesserings- en biopreserveringsvermoens, 
en kapasiteite vir die verhoging van die heilsaamheid en sensoriese kwaliteit van wyn. Die suksesvolle kommersialisering van 
transgeniese druifkultivars en wyngiste hang van 'n menigte wetenskaplike, tegniese, veiligheids-, etiese, wetlike, ekonomiese en 
bemarkingsfaktore af, en daarom sal dit dwaas wees om oor die kort termyn hoe verwagtings te koester. In die lig van die fenomenale 
potensiele voordele van pasgemaakte druifvarieteite en gisrasse, sal dit oor die lang termyn ewe selfvernietigend wees indien hierdie 
strategies belangrike lewensversekeringspolis nie deur die wynbedryf uitgeneem word nie. Hierdie oorsig lig die belangrikste 
voorbeelde uit waarvolgens V. vinifera -druifvarieteite en S. cerevisiae -wyngisrasse tans geneties met chirurgiese presisie op die basis 
van markaanvraag ontwerp word vir die koste-effektiewe, volhoubare en omgewingsvriendelike produksie van gesonde, topgehalte 
druiwe en wyn.
 The genetic improvement of grapevine cultivars and wine yeast strains : Novel approaches to the ancient art of winemaking 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 21lsupgstl/supg 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 viniferal/ig 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 cerevisiael/ig 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. viniferal/ig grape varieties and S. cerevisiael/ig 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.