Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-06-05 DOI:10.1016/j.fm.2024.104582
Ágnes Belák , Mónika Kovács , András Ittzés , Andrea Pomázi
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引用次数: 0

Abstract

One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by Botrytis cinerea. At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.

Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.

The developed qPCR is highly specific and sensitive as can clearly distinguish between B. cinerea and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by B. cinerea to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.

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开发一种 qPCR 方法,对托卡伊葡萄酒产区的浆果进行分类
世界葡萄酒市场上最知名的匈牙利产品之一是 Aszú,它属于托卡伊特色葡萄酒家族,由 aszú 浆果酿制而成。形成 Aszú 浆果的一个重要条件是技术成熟葡萄的贵腐病,它是由灰葡萄孢菌(Botrytis cinerea)引起的。与此同时,不仅匈牙利,欧洲许多产酒区以及其他大陆的某些产酒区都在生产肉腐甜酒。肉腐甜酒的确定主要基于感官评估,这是一个非常主观的过程,在很大程度上取决于评估者的培训和经验。基于这些事实,我们工作的主要目标是开发出一种 qPCR 检测方法,能够对 aszú 浆果进行客观的评级和分类。此外,该方法还适用于对葡萄果实上不同程度的灰葡萄孢定植进行分类。因此,所开发的 qPCR 方法是将葡萄浆果分为四个质量组别(健康、半干瘪、Aszú II 级和 Aszú I 级)的有用技术。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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