Genes in grapevine roots have expressed a limit on
sodium. A team from the ARC Centre of
Excellence in Energy Biology were the ones to find and explore this occurrence
in grapevines. This study is important
to wine makers because berries that have too much sodium are not good to make
wine with. This will have many owners of
vineyard lose money because people will not come and pick the grapes for the
wine, resulting in a lose of income. More
salt in grapevines will hurt the grapes, and give them an unpleasant taste when
turned into wine. Low levels of sodium
in grape have been known to give off a better taste. Dr. Jake Dunlevy from CSIRO found a specific
gene that helps grapes resist the intake of sodium from their shoots. This in turn will help them start to genetically
modify these grapevines into breeding them with sodium tolerant rootstocks. This all can be done with it is still a
seed. This saves the grapevines from
having to be measured of their salt while they are growing. Researches from all over are trying to genetically
modify the DNA of grapevines now. Places
such as the United States and Europe have always had wine grapes grown
there. Australia and other places now
have better options to help grow wine grapes, by supporting a breeding
program. This will have them combining
the beneficial genes in grapevines to produce the best kind. They will also be bred to perfectly serve in
the Australian environment. Doing this
will help save Australia a lot of money because the level of salt in grapevines
has cost about $1 billion dollars for Australia agriculture. Genetically modifying and breeding grapevines
will overall improve the taste of Australian wine, and some them money on agriculture.
https://www.winesandvines.com/features/article/49785/The-Dangers-Of-Soil-Salinity
https://www.sciencedaily.com/releases/2017/11/171123131202.htm
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