High Resolution Melting (HRM) applied to wine authenticity.

Abstract

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 (Vv1-705bp; Vv2-375bp; and Vv3-119bp). 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.

DOI: 10.1016/j.foodchem.2016.07.185

Cite this paper

@article{Pereira2017HighRM, title={High Resolution Melting (HRM) applied to wine authenticity.}, author={Leonor Moniz Pereira and S{\'o}nia Gomes and C . A . C . Castro and Jos{\'e} Eduardo Eiras-Dias and Jo{\~a}o Braz{\~a}o and A. R. Graça and Jos{\'e} Ramiro Afonso Fernandes and Paula Filomena Martins-Lopes}, journal={Food chemistry}, year={2017}, volume={216}, pages={80-6} }