We talk to Prof Sakkie Pretorius, Deputy Vice-Chancellor of Macquarie University.  We ask what the major flavour compounds produced by yeasts are and how they do them?  How are different compounds (like rotundone) discovered in wines?  What are the potential uses of GMO yeasts and how does gain-of-function research provide practical applications in the winery?  What does the future hold for yeast research?  And more....