Journal
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
Volume 64, Issue 1, Pages 139-145Publisher
AMER SOC ENOLOGY VITICULTURE
DOI: 10.5344/ajev.2012.12047
Keywords
Brettanomyces; Dekkera; real-time PCR; spoilage; wine
Funding
- Spanish Ministry of Science and Innovation MICINN-CDTI [CENIT-2008/1002]
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Brettanomyces/Dekkera is considered as one of the main causes of microbial spoilage and sensory deviations of red wines. This work compares the sensitivity and effectiveness of conventional microbiological culture and real-time polymerase chain reaction (Q-PCR) methods for Brettanomyces/Dekkera detection and quantification and demonstrates a positive correlation between both methods. Moreover, an improved DNA extraction protocol enabled quantification of Brettanomyces/Dekkera cells by Q-PCR down to 20 cells/mL in turbid wines in a total of 324 red wine samples. The conventional culture analysis is time-consuming but has lower cost than Q-PCR, and it is simple and efficient in quantifying viable Brettanomyces/Dekkera cells.
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