Enhancing the wholesomeness of wine

摘要

Scientists at Stellenbosch University's Institute for Wine Biotechnology are pioneering genetic ways to make wine healthier. This paper is authored by Maret du Toit, Melane Vivier and Pierre van Rensburg, and is based on a talk by Dr Du Toit at SAAFoST's September 2005 congress.FOR the health-conscious consumer, wine contains certain compounds that decrease its wholesomeness eg chemical preservatives (sulphur dioxide), neurotoxins (ochratoxin A, biogenic amines), carcinogens (ethyl carbamate), allergens, animal-derived compounds and alcohol.