Claim · model-written summary
Residual grape DNA could be detected in wine up to 18 months after fermentation and was suitable for DNA fingerprinting.
VitisNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“differentiate some Romanian grapevine cultivars”
e2“even 18 months after wine fermentation could be detected residual DNA that can be suitable for DNA fingerprinting”
Title
DNA Fingerprinting Used for Testing Some Romanian Wine Varieties
Monica Hârța; Doru Pamfil; Rodica Pop; et al. http://journals.usamvcluj.ro/index.php/horticulture/article/download/7041/6302/ 2011. doi:10.15835/buasvmcn-hort:7041
Other claims from this paper (5)
- Method / resource Experimental 12-month-old wine samples were more amplified than the 18-month-old ones.
- Method / resource Among the microsatellites tested, VVS2 and VVMD7 gave satisfactory results.
- Method / resource The VVS2 marker generated the shortest PCR amplicons, of 119-138 bp.
- Observation The VVS2 marker amplified all of the grapevine cultivars analyzed in the wine samples.
- Observation Authentication of commercial wine grape material by PCR was unsuccessful due to insufficient residual DNA.