THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION

Abstract

Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is Brettanomyces/Dekkera which causes severe quality problems in the wine industry. Timely detection of these organisms in wine is of crucial importance for preserving wine quality. The conventional methods of diagnostics are often time-consuming and laborious. For this, molecular-based methods of rapid testing, particularly real-time PCR are gaining increasing importance. In this work, the potential of the real-time PCR method in microbiological monitoring of wines was evaluated, and analysis process according to the PIKA WeihenstephanTM SO Detection Kit H Brettanomyces/Dekkera protocol was optimized.

Keywords

• Red wine
• spoilage yeast
• DNA extraction
• detection kit Brettanomyces/Dekkera
• real-time PCR
• volatile phenols
• cycle quantification (Cq)