Future generations may still enjoy a glass of wine and a juicy burger, but the way those are made will be entirely different. Ava Winery can "create the wine without any grapes, yeast or any kind of fermentation" by reconstructing it, molecule by molecule, in the lab. As for lab grown meat, once the high cost and taste issues are resolved, it is poised to "replace one of the largest industries in the United States".
“It’s essentially just a big chemistry problem,” he told me before getting ready for his presentation today at IndieBio SF’s Demo Day. “We don’t need alchemy to change one kind of molecule to another. You can deconstruct water and replicate it in the lab, for instance.”
Right now the startup is focused on replicating three wine clones — a Moscato d’Asti, a Dom Perignon and they just started work on a Pinot noir.
But quantifying right out of the bottle is tough to do. Lee told me the biggest challenge is figuring out the concentrations of the different molecules. Each wine has between 80 to 200 compounds with both synergistic and anti-synergistic effects all in play to make it taste, feel and look the way it does.
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