science never tasted so good
Give me enough money and time, and I could revolutionize the wine industry. I've been saying this for years, but no one has stepped out of the woodwork to offer me a job. Apparently the jobs are out there, I've just got to look harder. This report in Science about part of the Evolution 2005 meeting talks about how various some evolutionary biologists are discovering and characterizing unique strains of _Saccharomyces cerevisiae_ (yeast) from individual vineyards and wineries. It's very likely that these unique strains of yeast (and other microbes) play an important role in developing the particular taste and aroma profiles for specific wines. I could easily see a 10-15 year project to isolate and identify as many of the factors involved in producing each of the flavor compounds in wine, and thereby creating a reproducible method for raising the baseline level of wine quality. I'm not saying I could guarantee a great wine, but I think it would be pretty trivial to guarantee a process for not producing bad wine, and at a reasonable price as well. Just imagine what dinner would be like if those millions of cases of Sutter Home or Franzia or whatever were raised to a baseline level of quality on a par with a good $20 bottle. Anyone in the industry want to throw some money at me?