Would you use GM wine yeast?

A question for the winemakers who follow this blog. Would you use a GM wine yeast?

There's a report today on decanter.com that the Canadian authorities have approved the use of a yeast called ML101 that is said to prevent headaches by producing fewer bioamines

It also enables the malolactic fermentation to take place at the same time as the alcoholic fermentation which is said to reduce the risk of wine spoilage*

Apparently the yeast has already been approved for use in the US and South Africa since 2006 so it's not new so I wonder how many other genetically modified yeasts there are around?

And surely winemakers could help to prevent headaches by reducing the amount of sulphur they use?

Just askin'.

* and somewhat alarmingly, according to this longer piece in The Vancouver Sun, the risk of 'toxic chemicals' forming as a result of adding malolactic bacteria. Is that genuinely a risk?

** and while on the subject of additives Jamie Goode has just uploaded this very interesting post on grape concentrate and Mega Purple Readmore »»

A beginner's guide to wine bacteria

No, not written by me you'll be glad to hear but by a 'microbial enologist' called Erika Szymanski in the online wine magazine Palate Press. And who has done such a good job of it that even a layman like me can follow it (just).

Well worth reading - although I can't resist one small dig - which is about the yeast and bacteria manufacturing company Lallemand referring to their product ProMalic® as 'naturally' lowering juice acidity. You can read more about their product range here and here. (I was particularly fascinated by the products Booster Rouge and OptiRed.) Readmore »»