Abstract
Brettanomyces/Dekkerais considered as one of the main causes of microbial spoilage and organoleptic deviations of red wines. This work compares sensitiveness and effectiveness of conventional microbiological culture and real-time PCR (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. It is also concluded that the conventional culture analysis is time-consuming but lower-cost than Q-PCR, and it is simple and efficient in quantifying viable Brettanomyces/Dekkera cells.
- ©2012 by the American Society for Enology and Viticulture
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