DNA authentication technologies for product quality monitoring in the wine industry

Identification of wine product authenticity is a topical question in theRussian Federation. A solution to this problem can be DNA authentication of wines, which is a technological process of product authenticity control using genetic identification of the main plant ingredient — wine grape varieties. This type of wine verification is carried out by analyzing residual amounts of Vitis vinifera L. nucleic acids extracted from cell debris of final products by molecular genetic methods. The aim of this work is the analysis of the existing methods for extraction of nucleic acids from grapes, wine raw materials and commercial wines, as well as description of the molecular genetic approaches to technical genetic identification of grape varieties and authentication of wines made from them. The obtained data suggest suitability of DNA authentication of wine products as a supplement to earlier approved analytical methods (documentary, visual, sensory, physico-chemical).

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Prospects for DNA authentication in wine production monitoring

Foods and raw materials ◽

10.21603/2308-4057-2018-2-438-448 ◽

2018 ◽

Vol 6 (2) ◽

pp. 438-448 ◽

Cited By ~ 1

Author(s):

Lev Oganesyants ◽

Ramil Vafin ◽

Aram Galstyan ◽

...

Keyword(s):

Nucleic Acid ◽

Nucleic Acids ◽

Vitis Vinifera ◽

Raw Materials ◽

Molecular Genetic ◽

Molecular Genetic Analysis ◽

Genetic Identification ◽

Vitis Vinifera L ◽

Wine Production ◽

Dna Yield

Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted from end product cellular debris. The main aim of the research was the analysis of scientific and methodological approaches to the extraction of residual amounts of nucleic acids in wine raw materials and DNA authentication of wines for their subsequent application in solving the problem of determining wine products authenticity and place of origin. The prior art includes various approaches to the extraction of Vitis vinifera L. nucleic acids among which the three methods by Savazzini & Martinelli, Pereira and Bigliazzi can be named basically. Analysis of the effectiveness of different methods of DNA extraction from wines indicates the superiority of the Pereira method over other traditional methods of extraction in terms of DNA yield and quality. Besides, the nucleic acid extracted from wines is characterized as residual since its concentration is significantly reduced in a multi-stage wine production process. The yield of extracted nucleic acid also decreases as the wine ages. The use of microsatellite DNA loci designed for grapes genetic identification is one of the approaches applicable for wine DNA authentication.

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RAW MATERIALS IDENTIFICATION AND MANUFACTURED PRODUCTS AUTHENTICATION TECHNOLOGIES

SERIES CHEMISTRY AND TECHNOLOGY ◽

10.32014/2020.2518-1491.106 ◽

2020 ◽

Vol 6 (444) ◽

pp. 119-126

Author(s):

R.R. Vafin ◽

◽

I.Y. Mikhailova ◽

V.K. Semipyatny ◽

Kh.Kh. Gilmanov ◽

...

Keyword(s):

Sample Preparation ◽

Quality Management System ◽

Raw Materials ◽

Molecular Genetic ◽

Genetic Identification ◽

Vitis Vinifera L ◽

Work Sample ◽

Pcr Product ◽

Manufactured Products ◽

Grape Varieties

DNA technologies for the raw grapes identification and the authentication of wine products made from them are popular scientific and practical direction with the prospect of introducing developments into the quality management system. The molecular genetic approaches development to the technical grape varieties’ genetic identification and wines DNA authentication produced from them was the aim of this work. Sample preparation of experimental wines was carried out by exposure in a mixture with a precipitant and a co-precipitant, followed by wine debris precipitation. The nucleic acids extraction from wine debris was carried out with the same commercial kit as from the pulp of a mature grape fruit, but with an additional lysis solution modification. The obtained results indicated the selected conditions effectiveness for sample preparation, DNA isolation and PCR for amplification of the analyzed Vitis vinifera L. UFGT-gene loci. The described strategy for the raw materials geno-identification and the manufactured products authentication is based on the polymorphic positions of diagnostically significant UFGT-gene-associated groups analysis, interpreted by sequencing the corresponding PCR product.

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Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain)

Agronomy ◽

10.3390/agronomy10020205 ◽

2020 ◽

Vol 10 (2) ◽

pp. 205 ◽

Cited By ~ 2

Author(s):

Pau Sancho-Galán ◽

Antonio Amores-Arrocha ◽

Víctor Palacios ◽

Ana Jiménez-Cantizano

Keyword(s):

High Sensitivity ◽

Morphological Characterization ◽

Wine Industry ◽

Genetic Identification ◽

Vitis Vinifera L ◽

Local Varieties ◽

Physicochemical Composition ◽

Production Area ◽

Grape Varieties

The high sensitivity of one of the most important crops in the world, such as vine (Vitis vinifera L.), to particular changes caused by the phenomena associated with global warming, is encouraging the wine industry to place value on grape varieties that are autochthonous to each production area. These are generally conserved in germplasm banks and may pose a useful tool to counteract the effects of climate change. In order to determine the actual resource that such varieties constitute, this research has carried out a genetic identification, a morphological characterization, and an analysis of the grape musts obtained from four autochthonous varieties (Cañocazo, Castellano, Mantúo de Pilas, and Palomino Fino). This genetic analysis has allowed the identification of autochthonous varieties with different genotypes. However, all of them had similar phenotypic characteristics in terms of high hair density in adult leaves. With respect to the physicochemical composition of the musts, significant differences have been observed between the autochthonous varieties, with respect to the control variety of Palomino Fino. Nevertheless, all of them have exhibited an adequate physicochemical composition to produce quality white wines. For all of the above reasons, these local varieties should be considered suitable for cultivation in areas with warmer and drier climates, such as Andalusia (Spain).

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Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production

Foods ◽

10.3390/foods10030595 ◽

2021 ◽

Vol 10 (3) ◽

pp. 595

Author(s):

Aram G. Galstyan ◽

Vladislav K. Semipyatniy ◽

Irina Yu. Mikhailova ◽

Khamid Kh. Gilmanov ◽

Alana V. Bigaeva ◽

...

Keyword(s):

Sample Preparation ◽

Dna Extraction ◽

Raw Materials ◽

Direct Sequencing ◽

Genetic Identification ◽

Proteinase K ◽

Vitis Vinifera L ◽

Acid Extraction ◽

Plant Component ◽

Sensitivity Specificity

DNA authentication of wines is a process of verifying their authenticity by genetic identification of the main plant component. The sample preparation of experimental and commercial wines was carried out by precipitation of wine debris by centrifugation with preliminary exposure with precipitators and co-precipitators, including developed macro- and micro- volume methods applicable to white or red wines, using polyvinylpyrrolidone as a co-precipitator. Addition of 2-mercaptoethanol and proteinase K to the lysing solution made it possible to adapt the technology for DNA extraction from the precipitated wine debris. The additionally tested technique of DNA extraction from wine debris by dimethyl sulfoxide (DMSO) lysis had fewer stages and, consequently, a lower risk of contamination. The results of further testing of one of the designed primer pairs (UFGT-F1 and UFGT-R1) in conjunction with the tested methods of wine material sample preparation and nucleic acid extraction, showed the advantage in the given set of oligonucleotides over previously used ones in terms of sensitivity, specificity and reproducibility. The developing strategy for genetic identification of grape varieties and DNA authentication of wines produced from them based on direct sequencing of polymerase chain reaction (PCR) products is implemented by interpreting the detected polymorphic positions of variable Vitis vinifera L. UFGT gene locus with distribution and split into 13 UFGT gene-associated groups.

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The role of grape variety in the quality formation of brandy base wines and distillates

Magarach. Vinogradstvo i Vinodelie ◽

10.35547/im.2020.31.10.013 ◽

2020 ◽

pp. 362-367

Author(s):

Ольга Алексеевна Чурсина

Keyword(s):

Vitis Vinifera ◽

Oxidase Activity ◽

Raw Materials ◽

Abiotic Factors ◽

Climatic Conditions ◽

Vitis Vinifera L ◽

Technological Parameters ◽

Distinctive Features ◽

Phenolic Substances ◽

Grape Varieties

Альтернативой дефицитным интродуцированным сортам винограда могут явиться аборигенные сорта вида Vitis vinifera L., а также современные сложные межвидовые сорта винограда с групповой устойчивостью к неблагоприятным биотическим и абиотическим факторам, которые позволят создать устойчивую сырьевую базу для коньячного производства. Аромат-образующий комплекс сортов винограда для коньячного производства определяется разнообразными классами химических соединений, которые играют важную роль в формировании качества коньяка. В статье представлены результаты исследования сортовых особенностей винограда и их влияние на формирование комплекса ароматобразующих веществ виноматериалов и молодых коньячных дистиллятов. Оценка сортов по ряду биохимических, физико-химических и технологических показателей позволила выявить отличительные признаки исследуемых групп винограда различного происхождения. Установлены диапазоны варьирования показателей в зависимости от степени зрелости винограда, климатических условий года и зоны произрастания винограда. Характерными свойствами интродуцированных европейских сортов явились высокая оксидазная активность и способность фенольных веществ сусла к окислению; сортов межвидовой селекции - низкая способность винограда к отдаче фенольных веществ и их содержание в сусле при повышенной оксидазной активности. Отличительными признаками аборигенного сорта Шабаш явились низкая массовая концентрация титруемых кислот и оксидазная активность, но высокая способность винограда к отдаче фенольных веществ и их содержание в сусле. Установлено, что доля высших спиртов в составе летучих примесей виноматериалов и дистиллятов возрастала в следующем ряду: европейские сорта→аборигенный сорт→межвидовые сорта, а доля средних эфиров в этой последовательности, напротив, снижалась. Результаты исследований могут быть использованы для регулирования комплекса ароматобразующих веществ коньячных виноматериалов и дистиллятов уже на начальных этапах переработки винограда, с целью повышения их качества. An alternative to the scarce introduced grape varieties can be native varieties of the species Vitis vinifera L., as well as modern complex interspecific grape varieties with group resistance to unfavorable biotic and abiotic factors, which will create a stable base of raw materials for brandy production. The aroma-producing complex of grape varieties for brandy production is determined by various classes of chemical compounds playing an important role in the quality of finished product. The article presents the results of study of varietal characteristics and their influence on formation of a complex of aromatic substances of base wines and young brandy distillates. Evaluation of varieties for a number of biochemical, physicochemical and technological parameters made it possible to identify distinctive features of the studied groups of grapes of various origin. Ranges of parameter variation are established depending on the degree of grape maturity, climatic conditions of the year and zone of growing. Characteristic properties of the introduced European varieties are high oxidase activity and the ability of phenolic substances of the must to oxidize; of the interspecific selection varieties - the low ability of grapes to yield phenolic substances and their content in the must with increased oxidase activity. Distinctive features of the native variety ‘Shabash’ were a low mass concentration of titratable acids and oxidase activity, but also a high ability of grapes to release phenolic substances and their content in the must. It was found that the proportion of higher alcohols in the composition of volatile impurities of base wines and distillates increased in the series: European varieties → native variety → interspecific varieties, while the proportion of medium-chain esters in this sequence, on the contrary, decreased. The obtained research results can be used to regulate the complex of aroma-producing substances of brandy base wines and distillates, starting from the initial stages of processing, in order to improve their quality.

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Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko

OENO One ◽

10.20870/oeno-one.2020.54.4.3863 ◽

2020 ◽

Vol 54 (4) ◽

pp. 935-954

Author(s):

Alexander Willem Copper ◽

Cassandra Collins ◽

Susan Bastian ◽

Trent Johnson ◽

Stefanos Koundouras ◽

...

Keyword(s):

Stomatal Conductance ◽

Water Potential ◽

Chlorophyll Content ◽

Stomatal Density ◽

Wine Industry ◽

Vitis Vinifera L ◽

Stem Water Potential ◽

Sauvignon Blanc ◽

Hot Climate ◽

Grape Varieties

Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.Materials and results: The investigation involved multiple dry grown vineyards from the Krasochoria region of Lemesos, Cyprus, during the 2017, 2018 and 2019 vintages. Vine performance measurements, including midday stem water potential, stomatal conductance, chlorophyll content, stomata density, vine phenology and vegetative and reproductive measurements, were taken at flowering, veraison and pre-harvest. Xynisteri had the greatest stomatal density, more shoots, more leaves, heavier bunches, greater yield, higher leaf water potential at harvest, and a stomatal conductance equal to Maratheftiko, but greater than that of both Shiraz and Sauvignon blanc. Maratheftiko had the longest shoots, largest shoot diameter and the greatest chlorophyll content out of all four varieties.Conclusions: This study identified the ability of the indigenous Cypriot grape varieties, Xynisteri and Maratheftiko, to better tolerate hot and dry conditions when compared to more commonly cultivated varieties grown in the same environmental conditions.Significance and impact of the study: The changing climate of wine growing regions worldwide is placing great pressure on the resources for sustainable viticulture. Many vineyards in hot climate zones base their businesses on European grape varieties traditionally grown in regions with abundant water resources. It is therefore necessary for the global wine industry to investigate grape varieties that are indigenous to hot climates. The eastern Mediterranean island of Cyprus is one such place, with more than 10 indigenous grape varieties that grow well in a hot climate without irrigation. Consumer studies have demonstrated that wines made from these Cypriot varieties are equally, if not more, acceptable than wines made from more traditional European grapes; therefore, the potential for their use in other hot wine growing regions is promising.

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Technology of production of blended fruit and berry wines

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-4-117-121 ◽

2020 ◽

Vol 81 (4) ◽

pp. 117-121

Author(s):

N. E. Nazarova ◽

T. V. Zaletova ◽

E. V. Zubova ◽

K. A. Kulagina

Keyword(s):

Quality Indicators ◽

Raw Materials ◽

Sugar Content ◽

Biologically Active ◽

Wine Industry ◽

Consumer Market ◽

Physico Chemical ◽

Mountain Ash ◽

European Part Of Russia ◽

Technology Of Production

Fruits and berries contain a large number of biologically active compounds: vitamins, minerals, organic acids. Wines made from fruit and berry raw materials are not inferior to grape ones in biological value, and sometimes even surpass them. Currently, significant volumes of fruit wines are imported into the Russian consumer market from other countries. The production of fruit and berry wines is mainly limited to the European part of Russia, which negatively affects the pricing of drinks in other regions. In this regard, the development of the wine industry may be the production of blending fruit and berry wines, which will provide the population with quality products made from local fruit and berry raw materials at affordable prices. The production technology and research results of the obtained samples of fruit and berry blend wines from the fruits of Sunberry and mountain ash, wild strawberries with different sugar content in the recipe are presented. Samples of fruit blending wines were prepared according to classical technology. Physico-chemical quality indicators of the studied wine samples were determined in the interdepartmental educational and analytical laboratory of the Nizhny Novgorod State Agricultural Academy. According to the results of evaluating the organoleptic and physico-chemical parameters of the developed samples of fruit wines, sample No. 3 turned out to be the best, as it had a pronounced harmonious aroma, pleasant taste, had the highest content of vitamin C and dry substances, and scored the most points. According to the results of a scoring of the organoleptic quality indicators of the studied samples of blending fruit wines, the least points were observed for sample No. 1 (5.25 points). In connection with the detection by all tasters of deviations from the norm.

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GENETIC CERTIFICATION OF FODDER CROPS BREEDING ACHIEVEMENTS

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2020/5/40-46 ◽

1970 ◽

pp. 40-46

Author(s):

V. M. Kosolapov ◽

N. N. Kozlov ◽

I. А. Klimenko ◽

V. N. Zolotarev

Keyword(s):

Dna Analysis ◽

Molecular Genetic ◽

Practical Importance ◽

Genetic Identification ◽

Necessary Condition ◽

Forage Crops ◽

Fodder Crops ◽

Long Time ◽

Analytical Review ◽

Prospects Of Application

The methods of genetic identification of forage crops varieties and forms have significant scientific and practical importance in breeding and seed multiplication, in protection of author’s rights. At the current moment molecular markers on the base of DNA-polymorphism have been applied widely for these aims. This analytical review examines the possibilities and the prospects of application the different DNA-analysis methods for assessment of forage crops genetic diversity and for development the molecular-genetic passports of breeding achievements. The objective estimation of varieties structure and presence impurities is a necessary condition for improving the methodical approaches in approbation of crops and for decision the problems of timely variety-seed renovation and its systematic replacement. The system of DNA markers that registered in genetic passport will enable to keep the initial genetic structure of variety and to maintain it in production process during long time without fluctuations of agronomic important characteristics and properties. This factor is especially valuable for development the primary seed multiplication.

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Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

Journal of Ayurveda and Integrated Medical Sciences (JAIMS) ◽

10.21760/jaims.v1i3.4414 ◽

2016 ◽

Vol 1 (3) ◽

Author(s):

Dr. Akash S Changole ◽

Mandip Goyal ◽

Harish CR

Keyword(s):

Classical Method ◽

Raw Materials ◽

Herbal Medicines ◽

Vital Role ◽

Published Data ◽

Herbal Formulation ◽

Physico Chemical ◽

Good Manufacturing Practices ◽

Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

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