Detection of spoilage organisms in wine
- Wine analysis
Do you want to test wine for beverage spoilers? For fast and specific screening and detection of microbiological spoilage parameters in wine, a wide product line of qPCR kits is offered.
We offer several qualitative real-time PCR test kits for wine analysis, e.g. for detection of the yeast Brettanomyces (Dekkera bruxellensis) which may spoil the taste and flavour of the wine. The following spoilage bacteria and yeasts are of special interest in the wine industry and should be monitored:
Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) is a spoilage yeast in beverages, especially important for the wine industry, where it has been shown to produce high amounts of volatile phenols (4-ethylphenol and 4-ethylguaiacol) imparting off-flavors to red wines. The yeasts of the species Dekkera bruxellensis are responsible for serious economic losses in the wine industry owing to their ability to spoil wines by the production of ethylphenols. Some authorities consider “brett” to be responsible for 90% of the spoilage problems in premium red wines. However, in the production of beer (especially craft beer or Belgian beer specialities), Dekkera bruxellensis is often not considered as contaminant, but as flavor enrichment.
In wine production, the malolactic fermentation is supported by Lactobacillus. During this process, the bacterium Oenococcus oeni can be added as highly specialized bacteria. It effects a transformation of malic acid into milder lactic acid. However, depending on the desired type of wine, the presence of Oenococcus oeni may also be undesirable.
Pediococcus is a genus of gram-positive lactic acid bacteria which are considered as contaminant in wine and beer. However, in some beer styles, the presence of Pediococcus may be desired.
Pichia is a genus of yeasts in the family Saccharomycetaceae. It is used in the fermentation process in winemaking, but it can spoil wine when present in high quantities. Pichia may also cause turbidity and off-flavors in beer.
Saccharomyces is a genus of fungi including various species of yeasts. One of the best known species is Saccharomyces cerevisiae which is used in the production of beer, wine or bread. The species Saccharomyces diastaticus is a spoilage yeast in the wine and beer industry.
Molecularbiological wine analysis
You can find more information on real-time PCR wine analysis in our free brochure.
Test kits for wine analysis
Our GEN-IAL® portfolio includes multiplex screening kits and wine-specific kits. The new GEN-IAL® QuickGEN line is characterized by a simple and rapid sampling and assay process, providing results within two hours after sampling.
|GEN-IAL® QuickGEN Wine Screening||Qualitative detection and differentiation of bacterial and yeast contaminations in wine and grape must||high||Q321|
|GEN-IAL® QuickGEN Wine Screening without yeast||Qualitative detection of Lactobacilli, Pediococci, Oenococcus oeni and acetic acid bacteria||high||Q331|
|GEN-IAL® Biogenic Amines||Specific DNA detection of bacteria forming biogenic amines||–||Q345|
|GEN-IAL® QuickGEN Oenococcus Oeni||Specific DNA detection of Oenococcus oeni||high||Q351|
|GEN-IAL® QuickGEN Acetic acid bacteria||Specific DNA detection of acetic acid bacteria||high||Q511|
|GEN-IAL® QuickGEN Yeast Dekkera bruxellensis quantitative||Specific DNA detection of Dekkera bruxellensis||SP||Q370|
|GEN-IAL® Dekkera bruxellensis quantitative||Specific DNA detection of Dekkera bruxellensis||SP||Q380|
|Specific DNA detection of Dekkera bruxellensis (FAM/ROX)||–||Q385|
|Specific DNA detection of Dekkera bruxellensis (FAM/HEX)||–||Q395|
|GEN-IAL® QuickGEN Yeast Dekkera spp.||Specific DNA detection of Dekkera spp.||high||Q551|
|GEN-IAL® QuickGEN Yeast Zygosaccharomyces bailii||Specific DNA detection of Zygosaccharomyces bailii||high||Q561|
|GEN-IAL® Simplex® Easy Wine||DNA preparation of wine samples||Q300|
|GEN-IAL® QuickGEN Sample Preparation Centrifugation||DNA preparation of beverage samples, centrifugation||Q002|