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Techne PCR Detection Methods for Flavour Spoilage Yeast Could Prevent Large Economic Losses Within the Wine Industry

Bibby Scientific
28 Oct 2015
Lois Manton-O'Byrne, PhD
Executive Editor

Product news

Bibby Scientific has announced that it has launched a Techne PCR-based method for reliable and highly specific detection of the yeast, Dekkera bruxellensis, which is a major cause of wine spoilage worldwide, causing large economic losses within the global wine industry.

Flavour-spoiling phenolic compounds released from this yeast lead to undesirable aromas, known as ‘Brett’ taints, that are normally associated with aromas of barnyard, burnt plastic, wet animal and horse-sweat. Detection of the yeast through traditional microbiological techniques can be time-consuming, costly and unreliable. In contrast, real-time or quantitative PCR-based detection methods allow for exceptionally rapid and highly specific identification of the yeast.

Testing for the presence of D. bruxellensis can be determined using the Techne Prime Pro 48 qPCR system in conjunction with the Techne qPCR test ‘Dekkera bruxellensis 26S ribosomal RNA’. The Techne qPCR Kit for D. bruxellensis is designed for the in vitro quantification of D. bruxellensis genomes. The kit is designed to enable the broadest detection possible whilst remaining specific to the D. bruxellensis genome. The kit is comprised of primers and probe sequences that have 100% homology with a wide range of D. bruxellensis sequences based on comprehensive bioinformatics analyses.

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Techne PCR Detection Methods for Flavour Spoilage Yeast Could Prevent Large Economic Losses Within the Wine Industry