By Eric Cummins
The first GM wine yeast, known as ML01, has been produced by Springer
Oenologie, a division of Lesaffre Yeast Corporation, with the claim that it
can complete alcoholic and malolactic fermentations in just five days.
The release of the GM wine yeast is now likely to change what has
largely been an academic debate by grapegrowers and winemakers, Australian
Wine Research Institute principal molecular biologist Paul Chambers says.

"For the time being, the release of ML01 to the North American market
should make little or no difference to what is done in Australia, as this
yeast has not been approved for use in this country," he said.

"Whether the Australian wine industry's position on the use of GM
organisms in winemaking is likely to change in the foreseeable future
depends on the balance between perceived risks and benefits associated with
using such yeasts.

"It depends also, on whether local and overseas markets are seen to be
ready to accept wines that have been made using GMOs."

Dr Chambers says the use of GMOs in the Australian food chain is one
of the most contentious contemporary issues for food and beverage
industries.

The emotive term 'frankenfoods' is used by some opponents to conjure
images of science and technology creating modified creatures that will wreak
havoc.

The other side of the debate argues that GMOs and materials generated
by them are safe and can bring many benefits for the environment and the
health of humans and animals, with financial benefits for producers and
consumers.

Dr Chambers said, "However, even if ML01 was to be approved by
Australian authorities for use in this country, public acceptance of GMOs in
domestic and overseas markets remains a major hurdle.

"Until the Australian wine industry can be assured of the public's
acceptance of GMOs, it should adhere to its position that none are used in
the production of wine."



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