Genetic Detection of Wine Spoilage Micro-organisms
Microbial contamination often occurs during wine production. Spoilage microbes are capable of survival and growth in wine, frequently producing off-flavors, off-aromas, and turbidity.
Advanced Analytical Australia’s testing service for wine spoilage organisms is based on the state-of-the-art ETS Laboratories Scorpion Wine Spoilage Detection System. Conducted in our dedicated DNA testing facilities, this suite of real-time PCR tests offers several important advantages over traditional microbiological plating methods including:
-
Fast turnaround time: our standard time taken from sample receipt to report is next day COB
-
Detection of viable-but-non Culturable (VNC) organisms: Most wine spoilage microbes can survive in a VNC state under the combined stress of SO2, pH, and alcohol. As the SO2 levels drop in the bottle, these organisms can resume growth, resulting in wine spoilage.
-
Specific identification: Scorpions™ technology is highly specific to the target spoilage organism -- minimising ambiguity and enabling genus or species-level identification
-
High sensitivity – Early detection enables the winemaker to intervene, prevent spoilage and preserve product quality.
Test Options
Option 1 - Yeast panel –detects (i) Brettanomyces (B. bruxellensis and B. anomala); (ii) Zygosaccharomyces bailii
Option 2 - Bacteria Panel – detects (i) Acetobacter (A. pasteurianus, A. aceti) and Gluconobacter oxydans;
(ii) Pediococcus (P. damnosus and P. parvulus); (iii) Lactobacillus (L. brevis, L. hilgardii and L. plantarum)
Option 3 - Combined Yeast and Bacteria panel
Sample Size Required: 60 mL Matrix: wine, juice
Analysis: Real-time PCR using ETS Scorpions™
Limit of Reporting: Standard assay - 10 cells/mL.
Turnaround Time: in by 11:00am, out by COB next working day
Advanced Analytical Sample Submission Form >>
Wine Spoliage Organism Testing Brochure >>
[Download | type: PDF | size ~980kb ]
|
