Our lab works on wine yeast, with a view to understanding the genetics of traits important in wine production and to developing improved strains of yeast with improved commercial characteristics.
The laboratory strain of budding yeast, Saccharomyces cerevisiae, is the best characterized eukaryotic cell on the planet. It was fully sequenced in 1996, and we have an unparalleled knowledge of its genetics and cell biology, with a huge range of databases and resources available for researchers. Our goal is to use this information as a springboard to understanding the genetics of industrial strains of yeast, particularly those used in wine production. We have developed methods for fingerprinting yeast strains (see here) and have isolated and characterized a number of yeast strains from New Zealand wineries. We are applying standard breeding methods to develop improved strains of wine yeast, while simultaneously utilizing the tools and knowledge base of yeast genomics to refine and hone these breeding methods. Our specific goals are to develop novel yeasts that can change the aroma profile of wines, as well as yeast strains that are better able to withstand the stresses of fermentation. In short, we seek to make better yeasts that will make better wines: life is too short to make (or drink) bad wines
