Summary: <br> <a href="https://twitter.com/intent/tweet?url=http%3A%2F%2Fwww.talkingbiotechpodcast.com%2F324-wine-flavor-merging-grape-and-yeast-genomes%2F&via=talkingbiotech" class="twitter-share-button" data-size="large">Tweet</a><br> <a href="https://i0.wp.com/www.talkingbiotechpodcast.com/wp-content/uploads/2021/12/324-Pretorius-cover.jpg"></a><br> Wine is a fermented beverage that has been enjoyed for millennia. While many may feel that the grapes used produce the flavors in the wine, a substantial contribution comes from the yeast and specialized bacteria that performs feats of biochemistry on the components lent by the grape itself. It is the merging of microbial and grape metabolism that provides each bottle with its distinct qualities. In this episode we speak with Dr. Sakkie Pretorius from Macquarie University. He has enjoyed a long career as an expert at understanding how wine flavor is derived. In this episode we discuss how the metabolism of microbes and grapes contribute to wine flavors, as well as the future of biotechnology in shaping wine flavors. With co-host Emily Haile.<br>
