The use of different combinations of selected wine yeasts for the production of fruity wines
Lambrechts, M G
University of Stellenbosch. Faculty of AgriSciences. Institute for Wine Biotechnology
Pretorius, I S
Lambrechts, M G
Gey van Pittius, M H
Eksteen, J M
Stanley, L J C
The Institute for Wine Biotechnology (IWBT) chose the subject of manipulated disease resistance as main theme for the grapevine improvement program. In this broad subject we are currently focussing on resistance towards fungal infections as well as resistance against viral infections (in collaboration with Dr. J T Burger, Department of Genetics, University of Stellenbosch). We aim to introduce broad-spectrum resistance against grapevine leafroll disease by genetically modifying grapevines. We wish to transfer a dysfunctional movement protein gene, derived from grapevine leafroll-associated virus-3 (GLRaV-3) into grapevines. This dysfunctional movement protein will interfere with the function of the wild-type movement protein, in a dominant negative manner, and therefore disrupt the infection cycle of GLRaV-3 and other closteroviruses associated with grapevine leafroll disease. This should be possible as leafroll-associated closteroviruses are expected to use similar strategies for movement from cell to cell. We plan to clone the GLRaV-3 HSP70-h movement protein gene, disrupt the gene in order to make dysfunctional forms of the protein and transform the disrupted gene constructs into grapevine plants.
This project aims to introduce broad-spectrum resistance to control the numerous viruses associated with grapevine leafroll disease. The strategy is based on movement protein-mediated resistance (MP-MR), which has been used successfully to control a variety of viruses infecting single plants. This resistance is achieved by a dominant-negative interaction between the functional virus encoded movement protein and the transformed (virus-derived) plant-encoded dysfunctional movement protein. Delayed symptom development and reduced virus load are achieved by this strategy.
De Villiers, M, Lambrechts, M G and Pretorius, I S. 1997. Manipulating ester production by recombinant wine yeast. Paper presented at the 22nd National Congress of the South African Society for Enology and Viticulture, Cape Town.
De Villiers, M, Lambrechts, M G and Pretorius, I S. 1998. Manipulating ester production by recombinant wine yeast. Paper presented at the 2nd Congress of the Federation of African Societies of Biochemistry and Molecular Biology, Potchefstroom, South Africa.
Lilly, M, Lambrechts, M G and Pretorius, I S. 1999. The effect of yeast alcohol acetyl transferase activity on the sensorial quality of wine and brandy. Paper presented at the 19th International Conference on Yeast Genetics and Molecular Biology, Rimini, Italy.
Lilly, M, Lambrechts, M G and Pretorius, I S. 1999. The effect of yeast alcohol acetyl transferase activity on the sensorial quality of wine and brandy. Paper presented ath the 24th International Wine Congress, Mainz, Germany.
Lilly, M, Lambrechts, M G and Pretorius, I S. 1999. The effect of yeast alcohol acetyl transferase activity on the sensorial quality of wine and brandy. Paper presented at the 6th International Oenological Symposium, Bordeaux, France.
Lambrechts, M G, Pretorius, I S. 2000. Yeast and its importance to wine aroma – a review, South African Journal of Enology and Viticulture, v. 21 Special issue (p. 97-129)