The article explores the cutting-edge research on how “jumping genes” or transposons can be utilized to create a more resilient variety of pinot noir grapes without compromising New Zealand’s signature flavor. This project is spearheaded by Dr. Ross Bicknell and Philippa Barrell, both affiliated with Plant and Food Research. Their goal is to develop new genetic variants of pinot noir grapes from a single cell, which can help the wine industry tackle challenges such as climate change and increased pressure from pests and diseases.
To clone the cells, the researchers use transposons to disrupt the gene and change its behavior, similar to how the “hairy” gene was disrupted to create nectarines. However, the process of growing and developing new plants in laboratory conditions was a significant challenge, as a single cell is a delicate thing. To date, thousands of unique grapevines have been planted in the vineyard behind Lincoln University, bookmarked with a rose bush.
This year, grapes from selected plants are being made into small batches of wine for testing by chemists. Though it will take years to fully understand the differences in growth and taste, Barrell is proud of the results achieved so far. The photos of the pinot noir research vineyard demonstrate the hard work and dedication of these scientists in revolutionizing the wine industry.
