The role of GMOs in Napa Valley wine production raises concerns
The increasing, unadvertised research and development of GMO in Napa winemaking is starting to ring alarm bells. In three Napa Valley Register articles published last week, journalist Juliane Poirier Locke points to the genetically modified yeasts and genetically engineered grapevines that are being developed at UC Davis, Cornell, and other universities around the country—or insinuating themselves into the winemaking industry in California and elsewhere.
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