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Uncertainty caused by pandemics, global blights, and climate change, tends to heighten the focus on how biotechnological advances can mitigate challenges to public safety, cyberbio resilience, environmental sustainability, and bioeconomic security.Convergence of cyberbio technologies and high-throughput automation in biofoundries offers future-shaping bioinformational engineering opportunities with transformational potential to the wine industry.Consumer preferences, biosecurity, and bioethical considerations, must guide research directions and adoption of new bioinformational engineering technologies at the levels of both problem selection and experimental design. The creative destruction caused by the coronavirus pandemic is yielding immense opportunity for collaborative innovation networks. The confluence of biosciences, information sciences, and the engineering of biology, is unveiling promising bioinformational futures for a vibrant and sustainable bioeconomy. Bioinformational engineering, underpinned by DNA reading, writing, and editing technologies, has become a beacon of opportunity in a world paralysed by uncertainty. This article draws on lessons from the current pandemic and previous agricultural blights, and explores bioinformational research directions aimed at future-proofing the grape and wine industry against biological shocks from global blights and climate change. The creative destruction caused by the coronavirus pandemic is yielding immense opportunity for collaborative innovation networks. The confluence of biosciences, information sciences, and the engineering of biology, is unveiling promising bioinformational futures for a vibrant and sustainable bioeconomy. Bioinformational engineering, underpinned by DNA reading, writing, and editing technologies, has become a beacon of opportunity in a world paralysed by uncertainty. This article draws on lessons from the current pandemic and previous agricultural blights, and explores bioinformational research directions aimed at future-proofing the grape and wine industry against biological shocks from global blights and climate change. The years of global pandemic outbreaks, 1346, 1918, and 2020, loom large in history because these low-probability, high-impact disasters have devastating impacts on people’s lives with tranquilising effects on society as a whole. In this regard, the 2020 coronavirus outbreak was no less damaging than previous once-in-a-century pandemics, global blights (see Glossary), and other catastrophes. This paper explores the future of grape and wine biotechnology with future global biological shocks in mind. These shocks include both the potential for global blights but also the disruptive potential of climate change. It is important to note that these two shocks combine in a layered manner; temperature change combined with existing land use patterns can contribute to the likelihood of a new global blight emerging. COVID-19 exemplifies the power of a global biological shock. The virus has infected millions of people and reset the trajectory of macro political, economic, sociological, technological, legal, and environmental (PESTLE) forces that shape the modern world. Such powerful forces are of course not solely the province of human biological shocks, and global blights harbour similar levels of disruptive potential. This paper explores the emerging science and technologies that might mitigate the risks of a global blight in the grape and wine sector. In every crisis there is opportunity and as the COVID-19 pandemic’s creative destruction vaults the world 5–10 years forward in business and consumer digital adoption, it is important to review the new technological behaviours that are propelling all economic sectors into a new normal. COVID-19 triggered an unparalleled scientific mobilisation and collaboration to understand the biological fundamentals of coronavirus and to find responses, treatments, and vaccines. Crucial contributions have come from seemingly unrelated areas of expertise. Inventing and delivering a vaccine within record time would not have been possible without the many years of investments in basic research across, for example, areas such as informatics, genomics, and recombinant DNA technology. Such basic bioinformational research contributions might have been considered as pointless amusements a few decades ago. However, the world has now reaped the benefit of many basic research investigations at the lower end of the technological readiness scale. When researchers, practitioners, and business leaders take a goal-oriented, multidisciplinary approach alongside policymakers, and when scientific evidence is respected and multilateral collaboration fostered, solutions come faster. Similarly, such collaboration was essential in the 19th century during the Great Wine Blight that so severely afflicted European agriculture (Box 1).Box 1The forces of innovation that shape the global wine industryAcross the history of grape growing and winemaking 50.Chambers P.J. Pretorius I.S. Fermenting knowledge: the history of winemaking, science, and yeast research.EMBO Rep. 2010; 11: 914-920Crossref PubMed Scopus (72) Google Scholar, 51.Dixon T. Pretorius I.S. Drawing on the past to shape the future of synthetic yeast research.Int. J. Mol. Sci. 2020; 21: 7156Crossref Scopus (4) Google Scholar, 52.Jagtap U.B. et al.Synthetic biology stretching the realms of possibility in wine yeast research.Int. J. Food Microbiol. 2017; 252: 24-34Crossref PubMed Scopus (22) Google Scholar, 53.McGovern P. Ancient Wine: The Search for the Origin of Viticulture. Princeton University Press, 2004Google Scholar the sector has had its fair share of existential challenges. A small yellow root-feeding phylloxera aphid (Daktulosphaira vitifoliae) arrived as an unwanted import from America in Europe in 1863 54.Robinson J. The Oxford Companion to Wine. Oxford Press, 1999Google Scholar. In France alone, the phylloxera soil louse destroyed approximately 2.5 million hectares of manicured vineyards, threatening the very existence of the French wine industry.As with the invention of a vaccine against the current COVID-19 pandemic, the global wine industry had to cooperate across local, regional, and national boundaries, to find a solution to what has become known as the Great Wine Blight of the 19th Century 55.Ordish G. The Great Wine Blight. Sidgwick 20: PubMed Scopus Google Scholar. of the of American to experts of the Vitis on to American the of the of Vitis the of of Vitis et grape into the from to during grape 2020; 21: PubMed Scopus (22) Google P. et and of wine PubMed Scopus Google and the of and the wine world to find solutions to and It is to that the by for et and in the PubMed Scopus Google is to with future blights and to climate grape et in PubMed Scopus Google Scholar] to et of and its to Microbiol. Google Scholar] and et of a wine PubMed Scopus Google Scholar, et a for wine yeast Biotechnol. PubMed Scopus Google Scholar, et the of grape and wine PubMed Scopus Google Scholar, Pretorius I.S. into the PubMed Scopus Google Scholar, B. et of the a of in yeast from PubMed Scopus Google Scholar, et in wine by and of 11: PubMed Scopus Google Scholar, et of to and the of PubMed Scopus Google Scholar, et by the of the wine yeast Sci. PubMed Scopus Google Scholar, J. et across PubMed Scopus Google Scholar] and and J. et across PubMed Scopus Google Scholar, et and of on and wine Microbiol. PubMed Scopus Google Scholar, et of the wine yeast of this species and of the in the of wine PubMed Scopus Google Scholar, et of wine yeast PubMed Scopus Google Scholar] wine challenges with and wine and the the and levels of wine when consumer change I.S. the of wine yeast 2020; PubMed Scopus Google I.S. the consumer wine yeast Biotechnol. 2002; 20: PubMed Scopus Google Scholar]. Similarly, the of of the wine the for the in as as the in et and of the of the wine yeast PubMed Scopus Google Scholar]. These into the of B. are to with and new against of in Pretorius I.S. into the of yeast species Google Scholar]. the history of grape growing and winemaking 50.Chambers P.J. Pretorius I.S. Fermenting knowledge: the history of winemaking, science, and yeast research.EMBO Rep. 2010; 11: 914-920Crossref PubMed Scopus (72) Google Scholar, 51.Dixon T. Pretorius I.S. Drawing on the past to shape the future of synthetic yeast research.Int. J. Mol. Sci. 2020; 21: 7156Crossref Scopus (4) Google Scholar, 52.Jagtap U.B. et al.Synthetic biology stretching the realms of possibility in wine yeast research.Int. J. Food Microbiol. 2017; 252: 24-34Crossref PubMed Scopus (22) Google Scholar, 53.McGovern P. Ancient Wine: The Search for the Origin of Viticulture. Princeton University Press, 2004Google Scholar the sector has had its fair share of existential challenges. A small yellow root-feeding phylloxera aphid (Daktulosphaira vitifoliae) arrived as an unwanted import from America in Europe in 1863 54.Robinson J. The Oxford Companion to Wine. Oxford Press, 1999Google Scholar. In France alone, the phylloxera soil louse destroyed approximately 2.5 million hectares of manicured vineyards, threatening the very existence of the French wine with the invention of a vaccine against the current COVID-19 pandemic, the global wine industry had to cooperate across local, regional, and national boundaries, to find a solution to what has become known as the Great Wine Blight of the 19th Century 55.Ordish G. The Great Wine Blight. 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