Evaluation of methods for DNA extraction from must and wine

WOS: 000339561100012The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice. Copyright (C) 2014 The Institute of Brewing & DistillingTUBITAK (Scientific and Technological Research Council of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)We express our deep gratitude to TUBITAK (Scientific and Technological Research Council of Turkey) for the support of our project, and Sevilen Winery of the Izmir Higher Institute of Technology Molecular Biology, Professor Sami Doganlar of the Genetic Department and the technical staff for permitting the use of the Sigma 6K15 centrifuge. We also thank Ege University Science Technology Research and Practice Center (EBILTEM) and Dr Sevket Karacanci for the use of the Hettich centrifuge; TARIS-ARGE Directorate and Dr Mubeccel Topuzoglu for supplying the ultra-pure water; Ege University, Medicine Faculty, Medical Genetic Research and Practice Center staff for allowing the use of the Nanodrop ND-1000 for the measurement of DNA quality and quantity; and Professor Zeki Topcu of Ege University Pharmacology Faculty Pharmaceutic Biotechnology Department and the laboratory staff