Evaluation of methods for DNA extraction from must and wine
WOS: 000339561100012 The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not suff...
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ftunivege:oai:acikerisim.ege.edu.tr:11454/48609 2023-05-15T18:13:26+02:00 Evaluation of methods for DNA extraction from must and wine Isci, Burcak Yildirim, Hatice Kalkan Altindisli, Ahmet Ege Üniversitesi 2014 https://hdl.handle.net/11454/48609 https://doi.org/10.1002/jib.129 eng eng Inst Brewing 10.1002/jib.129 Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı Journal of the Institute of Brewing 0046-9750 2050-0416 https://doi.org/10.1002/jib.129 https://hdl.handle.net/11454/48609 120 3 238 243 info:eu-repo/semantics/closedAccess DNA phenol microsatellites must wine article 2014 ftunivege https://doi.org/10.1002/jib.129 2022-05-02T06:52:19Z WOS: 000339561100012 The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice. Copyright (C) 2014 The Institute of Brewing & Distilling TUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) We express our deep gratitude to TUBITAK (Scientific and Technological Research Council of Turkey) for the support of our project, and Sevilen Winery of the Izmir Higher Institute of Technology Molecular Biology, Professor Sami Doganlar of the Genetic Department and the technical staff for permitting the use of the Sigma 6K15 centrifuge. We also thank Ege University Science Technology Research and Practice Center (EBILTEM) and Dr Sevket Karacanci for the use of the Hettich centrifuge; TARIS-ARGE Directorate and Dr Mubeccel Topuzoglu for supplying the ultra-pure water; Ege University, Medicine Faculty, Medical Genetic Research and Practice Center staff for allowing the use of the Nanodrop ND-1000 for the measurement of DNA quality and quantity; and Professor Zeki Topcu of Ege University Pharmacology Faculty Pharmaceutic Biotechnology Department and the laboratory staff. Article in Journal/Newspaper sami Ege University Institutional Repository Ege ENVELOPE(-55.853,-55.853,-83.560,-83.560) Journal of the Institute of Brewing 120 3 238 243 |
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English |
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DNA phenol microsatellites must wine |
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DNA phenol microsatellites must wine Isci, Burcak Yildirim, Hatice Kalkan Altindisli, Ahmet Evaluation of methods for DNA extraction from must and wine |
topic_facet |
DNA phenol microsatellites must wine |
description |
WOS: 000339561100012 The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice. Copyright (C) 2014 The Institute of Brewing & Distilling TUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) We express our deep gratitude to TUBITAK (Scientific and Technological Research Council of Turkey) for the support of our project, and Sevilen Winery of the Izmir Higher Institute of Technology Molecular Biology, Professor Sami Doganlar of the Genetic Department and the technical staff for permitting the use of the Sigma 6K15 centrifuge. We also thank Ege University Science Technology Research and Practice Center (EBILTEM) and Dr Sevket Karacanci for the use of the Hettich centrifuge; TARIS-ARGE Directorate and Dr Mubeccel Topuzoglu for supplying the ultra-pure water; Ege University, Medicine Faculty, Medical Genetic Research and Practice Center staff for allowing the use of the Nanodrop ND-1000 for the measurement of DNA quality and quantity; and Professor Zeki Topcu of Ege University Pharmacology Faculty Pharmaceutic Biotechnology Department and the laboratory staff. |
author2 |
Ege Üniversitesi |
format |
Article in Journal/Newspaper |
author |
Isci, Burcak Yildirim, Hatice Kalkan Altindisli, Ahmet |
author_facet |
Isci, Burcak Yildirim, Hatice Kalkan Altindisli, Ahmet |
author_sort |
Isci, Burcak |
title |
Evaluation of methods for DNA extraction from must and wine |
title_short |
Evaluation of methods for DNA extraction from must and wine |
title_full |
Evaluation of methods for DNA extraction from must and wine |
title_fullStr |
Evaluation of methods for DNA extraction from must and wine |
title_full_unstemmed |
Evaluation of methods for DNA extraction from must and wine |
title_sort |
evaluation of methods for dna extraction from must and wine |
publisher |
Inst Brewing |
publishDate |
2014 |
url |
https://hdl.handle.net/11454/48609 https://doi.org/10.1002/jib.129 |
long_lat |
ENVELOPE(-55.853,-55.853,-83.560,-83.560) |
geographic |
Ege |
geographic_facet |
Ege |
genre |
sami |
genre_facet |
sami |
op_relation |
10.1002/jib.129 Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı Journal of the Institute of Brewing 0046-9750 2050-0416 https://doi.org/10.1002/jib.129 https://hdl.handle.net/11454/48609 120 3 238 243 |
op_rights |
info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/10.1002/jib.129 |
container_title |
Journal of the Institute of Brewing |
container_volume |
120 |
container_issue |
3 |
container_start_page |
238 |
op_container_end_page |
243 |
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1766185975383326720 |