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Biotechnol. J. 2008, 3, 1355–1367

A holistic approach towards wine science should attempt to integrate all scientific disciplines that are relevant to the understanding of wine-as- sociated organisms. The two traditional wine sci- ences, viticulture and oenology, need to be com- bined with new approaches developed in the chemical, biological and other sciences, in particu- lar, analytical chemistry and biotechnology. On a scientific level, combined approaches promise to deliver a significantly improved understanding of all the biological processes that determine indus- trially and commercially relevant parameters, cost efficiency and product quality. Besides the scientif- ic and commercial benefits, South African science and the wine industry stand to gain in image and international appreciation as being innovative and forward looking. The IWBT with its integrated re- search programme entitled “Functional Wine- omics” will continue to develop the tools and ex- pertise required to be at the frontier of research into the systems biology of wine.

The authors have declared no conflict of interest.



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