Here's V.vinifera's genome splashpage:
http://www.ncbi.nlm.nih.gov/genome/401
You can go from here to all the chromosomes and episomes of V.vinifera,
or you can search the whole genome by gene name, or you can use "BLAST"
to try and match any gene/sequence you like to possibly related
sequences in V.vinifera's genome.
Bonus; here's Agrobacterium vitis:
http://www.ncbi.nlm.nih.gov/genome/1215 - which causes crown-gall in
grapes. It's got a Ti plasmid like A.tumefasciens, enabling it to
genetically modify V.vinifera cells so they form crown galls and
secrete food for the bacteria. I don't know if A.tumefasciens mediates
plasmid transfer to grapes, but if it doesn't you could try using an
A.vitis derived system instead.
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Well, since they fused two of the enzymes (finding that it improved
yields significantly), you could say they only need two genes to make
resveratrol in any given species.
One of those species, crucially, is yeast; probably the most sensible
way to make and delivery trans-resveratrol, as it's alcohol soluble.
Alcoholic delivery may help it to get across the sublingual/buccal route
to the bloodstream (i.e., through the tissue of the mouth), which
appears to be the main way functional resveratrol reaches the blood.
More or less immediately on arriving in the digestive tract, it's
apparently conjugated to one or two compounds that seem to entirely
inhibit proper absorption.
For that reason, when I take resveratrol I usually break open a knotweed
capsule into a small amount of red wine or port, and hold it under my
tongue for a minute.