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Discovery likely to accelerate breeding more robust salt-tolerant grapevines

November 28, 2017

With funding from Wine Australia, a team of scientists from the ARC Centre of Excellence in Plant Energy Biology at the University of Adelaide and CSIRO Agriculture and Food identified genes expressed in grapevine roots that limit the amount of sodium -- a key component of salt -- that reaches berries and leaves. The research has been published in the journal New Phytologist