Beyond bouquet: UBC research delves into the DNA of good wine

It turns out wine has more than just a complex personality it has actual DNA.

When connoisseurs talk of a wine's body they may be referring to micro-organisms.

Two UBC researchers in the Okanagancreated a technique to break down vino into itsessences to studyexactly what makes a great vintage.

Dan Durall and Mansak(Ben)Tantikachornkiat examined the organisms responsible for the smell and flavour of wine.

They focussed on wines made atthree B.C. wineries: Quails' Gate, Cedar Creek and Road 13.

The study used ascientific technique whichidentifies the full spectrum of DNA using yeastand bacteria samples typically found in wine fermentation, even distinguishing between live and dead organisms.

The key is the use of a light-sensitive dye, which binds to dead DNA and prevents it from being detected as it's the live organisms that are relevant in the fermentation process when it comes to human senses, said Durall, an associate professor of biology at UBC's Okanagan campus.

"Thisprovides some of the important tools that will be necessary to determine why different types of wine taste and smell as they do," said Durall.

He hopes the research also helps find and get rid of the micro-organisms that can lead to spoilage.

The study was published in the International Journal of Food Microbiology.