Current Viticulture and Winemaking Technology versus GMO Viticulture and Winemaking Technology

Abstract

This paper analyses the possible reduction in costs achievable as a result of the introduction of genetically modified organisms (GMOs) into vine growing and wine technology. A comparison is made between production using two different genetically modified organisms (vine resistant to Grape Fan Leaf Virus and polysaccharide-degrading wine yeast) which were, at the time of the research, two of the most promising genetically modified organisms. The analysis is conducted on the basis of empirical cost estimations and real experimental data. The comparison was conducted at the level of viticulture and winemaking production unit. The results of the costs analysis indicates that at the moment genetically modified organisms in viticulture and winemaking are not very effective at reducing costs. Only in the case where infestation of Grape Fan Leaf Virus is very intensive, are better results obtained in the case of genetically modified vine. Legislation has a strong influence as compliance incurs additional costs (identity preservation, labelling) in the case of GMO technology.

Notes

1. Based on real experimetal data in Alley et al. (1963); Boublas (1970); Bovey (1970); Hrcek (1974); Hrcek and Korosec (1976); Guidoni et al. (2000); http.//www.practicalwinery.com.

Additional information

Notes on contributors

Peter Raspor

Peter Raspor, University of Ljubljana, Biotechnical Faculty, Chair of Biotechnology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia (E-mail: [email protected]).