An article I wrote for the New York Cork Report is generating some interesting debate. Seems like there are strong opinions on both sides about hybrids. Essentially, the location of a gene contributing to color synthesis in hybrid grapes is located near the gene responsible for the “foxy” (Welch’s grape juice) aroma of labrusca-derived hybrids. Thus, a simple screen for diglycosylated anthocyanin could be a screen for potential foxiness in these grapes, enabling breeders to monitor and control this “grapey-grape” trait, which some consumers find off-putting. Check it out here.