Press
Debating the prospect of GMO grapes:
Experts weigh in at COPIA forum
By Natalie Hoffman
Register Staff Writer
Friday, June 22, 2007
Will genetically modified grapes be used by Napa Valley's wine industry in the future?
A panel of experts offered sweeping discussion of possible benefits and pitfalls of the increasingly controversial topic of genetically modified organisms (GMOs) at a forum Wednesday sponsored by the Napa Valley Grapegrowers Association.
Carole Meredith, a local vintner and grape genetics expert who taught at UC Davis, said any Napa Valley wines made with genetically modified grapes might have to be labeled as such — potentially turning off local wine connoisseurs - but that she is more concerned about immediate food safety issues.
"I would not personally object to planting genetically engineered winegrapes in Napa County as long as it was discussed in the community," she said. "The consumer reluctance is very significant now."
Meredith said genetic engineering — the introduction of one or more genes from a plant, microbe, insect or other organism into the genetic code of another living thing — could foster disease resistance in winegrape plants. One example of a disease plaguing Napa Valley winegrape crops includes Pierce's disease, caused by the spread of a bacteria - usually via the glassy-winged sharpshooter - resulting in crop destruction.
Meredith said genetic engineering could also produce fungus-resistant plants, reducing or eliminating the need for fungicides. Practical application of genetic engineering would take ample funds and plenty of time for monitoring disease resistance and product quality, she said.
Dave Henson, executive director of Occidental Arts and Ecology Center - an agricultural education and research facility in Sonoma County - said in general, the long-term impact of genetic engineering on ecosystems and human health has not been adequately researched.
Henson said he is more concerned about the current use of genetic engineering in major food crops such as corn, because genetically altered corn crop pollen can contaminate nearby corn fields. "If you have an organic corn grower and someone nearby growing (genetically modified) corn, the corn pollen travels several miles. Generally, genetic engineering in grapes presents far less ecological problems because it's a closed-pollinated (crop) and nobody saves grape seed."
Both Meredith and Henson voiced concerns about whether Napa wine consumers would buy local wines made with genetically modified grapes.
There are also issues surrounding the use of genetically engineered yeasts. Yeast is used in the fermentation processes of winemaking.
"Yeasts stick around for about a century. If you go to vineyards that have been shut down, there's still the yeast living and reproducing from 80 years ago," said Henson. "Yeasts exchange genes rapidly. For grapegrowers to allow genetically engineered yeast into their county or state is extremely dangerous," he said.
Introduction of genetically engineered yeast into local winemaking could result in allergic reactions, Henson said, and might "be a long-term lingering contaminate for someone who doesn’t want GMO yeast in their wine."
Jennifer Kopp, executive director of Napa Valley Grapegrowers, said although the Napa Valley Grapegrowers presented the forum, the organization neither supports nor objects to the views presented at the discussion.
"As the applications become more of a reality for the industry, we all need to learn as much as we can about them and discuss them with colleagues and the community," said Kopp.