Quantification of DNA during winemaking by fluorimetry and Vitis vinifera L.-specific quantitative PCR
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15110%2F08%3A00007458" target="_blank" >RIV/61989592:15110/08:00007458 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43510/08:00117261 RIV/61989592:15310/08:00007655
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Quantification of DNA during winemaking by fluorimetry and Vitis vinifera L.-specific quantitative PCR
Original language description
The ability to genotype wine would be of a great benefit to control the varietal wine authenticity. In this paper, we assessed the fate of grapevine DNA and total DNA during vinification to suggest the latest sampling point that would allow genotyping. The total DNA concentration was measured by fluorimetry and the specific Vitis vinifera L. DNA concentration was measured by quantitative PCR in samples obtained from different steps of vinifications of four wines. To elucidate the effect of pre-extraction and extraction steps on DNA yield from wine, several samples from bottle of wine, two precipitation salts, and two DNA extraction solutions were tested. It was found that hundreds of genome equivalents of grapevine DNA can be extracted from every winemaking sample and from wine. In tested samples, differences in DNA yield among wines from different grapevine varieties, differences among extraction methods, and sampling variation in wine were not statistically significant.
Czech name
Quantification of DNA during winemaking by fluorimetry and Vitis vinifera L.-specific quantitative PCR
Czech description
The ability to genotype wine would be of a great benefit to control the varietal wine authenticity. In this paper, we assessed the fate of grapevine DNA and total DNA during vinification to suggest the latest sampling point that would allow genotyping. The total DNA concentration was measured by fluorimetry and the specific Vitis vinifera L. DNA concentration was measured by quantitative PCR in samples obtained from different steps of vinifications of four wines. To elucidate the effect of pre-extraction and extraction steps on DNA yield from wine, several samples from bottle of wine, two precipitation salts, and two DNA extraction solutions were tested. It was found that hundreds of genome equivalents of grapevine DNA can be extracted from every winemaking sample and from wine. In tested samples, differences in DNA yield among wines from different grapevine varieties, differences among extraction methods, and sampling variation in wine were not statistically significant.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CI - Industrial chemistry and chemical engineering
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN
1438-2377
e-ISSN
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Volume of the periodical
226
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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