scholarly journals RAW MATERIALS IDENTIFICATION AND MANUFACTURED PRODUCTS AUTHENTICATION TECHNOLOGIES

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.

scholarly journals DNA authentication technologies for product quality monitoring in the wine industry

Food systems ◽  
2021 ◽  
Vol 3 (4) ◽  
pp. 11-14
Author(s):  
E. G. Lazareva ◽  
Kh. Kh. Gilmanov ◽  
A. V. Bigaeva ◽  
I. Yu. Mikhailova ◽  
V. K. Semipyatny ◽  
...  
Keyword(s):  
Nucleic Acids ◽  
Raw Materials ◽  
Molecular Genetic ◽  
Wine Industry ◽  
Genetic Identification ◽  
Vitis Vinifera L ◽  
Cell Debris ◽  
Physico Chemical ◽  
Product Authenticity ◽  
Grape Varieties

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).

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

Foods ◽  
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.

scholarly journals Prospects for DNA authentication in wine production monitoring

2018 ◽  
Vol 6 (2) ◽  
pp. 438-448 ◽  
Author(s):  
Lev Oganesyants ◽  
Lev Oganesyants ◽  
Ramil Vafin ◽  
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.

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

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.

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

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 205 ◽  
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).

METHODOLOGICAL APPROACHES TO CREATING AN EFFECTIVE SYSTEM OF INCOMING CONTROL AND PROCUREMENT MANAGEMENT

2021 ◽  
pp. 42-49
Author(s):  
D. Y. Kozlova ◽  
Y. V. Denisova ◽  
V. F. Sopin
Keyword(s):  
High Performance ◽  
Quality Management System ◽  
Raw Materials ◽  
Machine Building ◽  
Joint Stock Company ◽  
Stock Company ◽  
Manufactured Products ◽  
Effective System ◽  
Methodological Approaches

A key component of the quality management system is the incoming quality control of raw materials, materials and components. The course of the further production process and the quality of manufactured products depend on the correctness of its implementation, the accuracy of compliance with all the necessary procedures. Another important aspect that is inextricably linked with incoming inspection is working with suppliers. In order to minimize costs and increase the effectiveness of actions, it is necessary to establish a stable and well-coordinated work on the supply of raw materials, materials and components. To accomplish this task, the enterprise must develop and approve a methodology for evaluating suppliers, which allows them to conduct a comprehensive analysis, choose the most reliable suppliers with a proven reputation and high performance. The research base is a machine-building enterprise – public joint-stock company “NEFAZ” (PJSC “NEFAZ”). The article identifies problem areas and suggests methods for their improvement. Based on the results of the study, a comprehensive methodology for assessing suppliers has been developed, which makes it possible to determine the rating of the supplier and, depending on this, to establish the type of incoming control. Possible types of effect from the introduction of this technique at the enterprise are considered.

GENETIC CERTIFICATION OF FODDER CROPS BREEDING ACHIEVEMENTS

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.

Molecular genetic identification of isolates of the hepatitis A virus (HAV) from monkeys at Adler Primate Center

2018 ◽  
Vol 47 (2) ◽  
pp. 87-92 ◽  
Author(s):  
Dmitriy I. Dogadov ◽  
Lydia I. Korzaya ◽  
Anastasia A. Karlsen ◽  
Karen K. Kyuregyan
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Molecular Genetic ◽  
Genetic Identification ◽  
Molecular Genetic Identification

Development of Mixture "Clay – Electro-Smelting Slag" for Ceramic Brick

2014 ◽  
Vol 682 ◽  
pp. 480-484 ◽  
Author(s):  
V.F. Torosyan ◽  
E.S. Torosyan
Keyword(s):  
Building Materials ◽  
Raw Materials ◽  
Ceramic Brick ◽  
Ceramic Samples ◽  
Manufactured Products ◽  
Smelting Slag ◽  
Compression Resistance ◽  
Mixing Water ◽  
Melting Slag

Industrial transition to a totally new level of resources and energy saving necessitates improving the technical level of building materials manufacturing, growing their raw materials base, the assortment, enhancing the quality of manufactured products, cutting their cost price. It requires, first of all, carrying out more detailed research in properties of clay and clay loams, and selecting optimal additives for pottery works. Such disadvantages of clays as burning sensitivity, low compression resistance and flexural strength in a burnt state, low frost resistance cause the impossibility of their application without corrective additives. It is quite difficult to find an additive which can solve all the technological problems mentioned above. This paper provides the development of mixture "clay – electro-melting slag" for ceramic brick, moreover, addition of a steel-smelting slag in the fusion mixture results in the change in mixing water content of ceramic masses, strength and coloration of ceramic samples.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

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