Whether you’re choosing commercial yeasts or tracking a spontaneous fermentation, nucleotide sequencing is happening somewhere in the background. This session will illustrate the role of nucleotides - the building blocks of DNA and RNA - in wine production and related technologies. From the biology of yeast and bacterial cells to the development of PCR, Sanger, and Illumina-based sequencing, nucleotide technologies are key to understanding the microbiology of wine production.
Patrick Gibney, Assistant Professor of Wine Microbiology, Cornell University
Patrick Gibney is an Assistant Professor in the Department of Food Science at Cornell University. He teaches courses related to wine microbiology and his lab focuses on studying the yeast Saccharomyces cerevisiae to solve problems in the wine and beer industries, in addition to understanding fundamental biological processes in eukaryotic cells.