Figuring out how to make tastier wines using fewer pesticides

Wine-making is steeped in age-old traditions, but to address the threat of pests and concerns over heavy pesticide use, vintners are turning to science. With the goal of designing better grape breeds, scientists are parsing the differences between wild American grapes—which make terrible wine but are pest-resistant—and the less hardy grape species pressed for fine wines worldwide. They report their findings in ACS' Journal of Agricultural and Food Chemistry.

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