High Resolution Melting (HRM) applied to wine authenticity

Detalhes bibliográficos
Autor(a) principal: Pereira,L
Data de Publicação: 2017
Outros Autores: Gomes,S, Castro,C, Eiras Dias,JE, Brazao,J, Graca,A, José Ramiro Fernandes, Martins Lopes,P
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://repositorio.inesctec.pt/handle/123456789/7338
http://dx.doi.org/10.1016/j.foodchem.2016.07.185
Resumo: Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705 bp; Vv2-375 bp; and. Vv3-119 bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes.
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spelling High Resolution Melting (HRM) applied to wine authenticityWine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705 bp; Vv2-375 bp; and. Vv3-119 bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes.2018-01-24T15:35:01Z2017-01-01T00:00:00Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://repositorio.inesctec.pt/handle/123456789/7338http://dx.doi.org/10.1016/j.foodchem.2016.07.185engPereira,LGomes,SCastro,CEiras Dias,JEBrazao,JGraca,AJosé Ramiro FernandesMartins Lopes,Pinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-15T10:20:21Zoai:repositorio.inesctec.pt:123456789/7338Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:52:59.757700Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv High Resolution Melting (HRM) applied to wine authenticity
title High Resolution Melting (HRM) applied to wine authenticity
spellingShingle High Resolution Melting (HRM) applied to wine authenticity
Pereira,L
title_short High Resolution Melting (HRM) applied to wine authenticity
title_full High Resolution Melting (HRM) applied to wine authenticity
title_fullStr High Resolution Melting (HRM) applied to wine authenticity
title_full_unstemmed High Resolution Melting (HRM) applied to wine authenticity
title_sort High Resolution Melting (HRM) applied to wine authenticity
author Pereira,L
author_facet Pereira,L
Gomes,S
Castro,C
Eiras Dias,JE
Brazao,J
Graca,A
José Ramiro Fernandes
Martins Lopes,P
author_role author
author2 Gomes,S
Castro,C
Eiras Dias,JE
Brazao,J
Graca,A
José Ramiro Fernandes
Martins Lopes,P
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pereira,L
Gomes,S
Castro,C
Eiras Dias,JE
Brazao,J
Graca,A
José Ramiro Fernandes
Martins Lopes,P
description Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705 bp; Vv2-375 bp; and. Vv3-119 bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01T00:00:00Z
2017
2018-01-24T15:35:01Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.inesctec.pt/handle/123456789/7338
http://dx.doi.org/10.1016/j.foodchem.2016.07.185
url http://repositorio.inesctec.pt/handle/123456789/7338
http://dx.doi.org/10.1016/j.foodchem.2016.07.185
dc.language.iso.fl_str_mv eng
language eng
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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