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Will Grapegrowers and Consumers Accept GMO Wines?

Would you drink fluorescent green wine? Most molecular biologists-in-training experience their first taste of genetic engineering by transferring a jellyfish gene into (harmless) Escherichia coli, making the bacteria glow green under UV light. One slow day this past winter, my lab-mates and I contemplated the ramifications of transferring that same gene into Vitis vinifera. Fluorescent green wine? Fluorescent green wine! Oh, wait a minute. Do we seriously want such a thing? And has someone already done it?
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There’s More to Color Than Money

I can’t honestly say that I’d like to play devil’s advocate to Evan Dawson’s argument in “The Money of Color.” A devil’s advocate is properly someone who argues a point with which they disagree, and I stand wholeheartedly in agreement with my argument against “The Money of Color.”
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Top Ten Microbes in Your Wine

From a certain point of view, winemakers don’t make wine; yeast and bacteria do. Juice becomes wine by the miracle that is fermentation, the conversion of sugar to alcohol and other compounds. Since I’ve yet to see a human person ingest sugar and expectorate alcohol (whoa…don’t follow that mental image), winemakers must delegate this key operation to yeast.