Their love of wine brought them together: From the lab to the vineyard, Hennie van Vuuren, head of UBC’s Wine Research Centre, and master winemaker Howard Soon of Sandhill wines, have joined forces to help advance the wine industry in Canada. UBC’s DNA microarray facility is equipped with state-of-the-art technology that allows van Vuuren and his team to understand wine making on a molecular level. Van Vuuren has used these resources to study modified wine yeast cells to solve spoilage issues, eliminate the risk of allergic reactions and reduce time and money spent on the production process.
