A recent Australian scientists breakthrough could improve the sustainability of the winegrowing sector in areas with high salinity by accelerating the salt-resistant vines
With Wine Australia funding, a team of scientists from the ARC Center of Excellence in Plant Energy Biology at the University of Adelaida and CSIRO Agriculture and Foods identified genes expressed in vine roots that limit the amount of sodium, a key component of salt, that reaches berries and leaves.
The research has been published in the New Phytologist magazine
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