葡萄酒生产不同阶段的分子检测及[此处原文缺失具体内容]
Molecular Detection of and at Different Stages of Wine Production.
作者信息
Mitina Irina, Grajdieru Cristina, Sturza Rodica, Mitin Valentin, Rubtov Silvia, Balanuta Anatol, Behta Emilia, Deaghileva Angela, Inci Fatih, Hacıosmanoğlu Nedim, Zgardan Dan
机构信息
The Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, Moldova.
Department of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, Moldova.
出版信息
Foods. 2025 Jan 5;14(1):132. doi: 10.3390/foods14010132.
and belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, and by real-time PCR and measured wine volatile acidity. Overall, the AAB content in the mature wine explained 33.7% of the variance in the volatile acidity of the mature wine, while the content in the mature wine alone explained 59.6% of the variability in the volatile acidity in the wine, and its content in the grapes, must and wine explained about 70% of the variance in the the volatile acidity. This makes a good candidate to be a potential predictor of wine volatile acidity.
并且属于醋酸菌（AAB），与葡萄酒变质有关。然而，由于醋酸菌分离困难，及时检测醋酸菌被认为对其控制至关重要，却是一项挑战。因此，在葡萄酒酿造和储存的各个阶段使用分子方法检测它们将是有利的。在本文中，我们分析了摩尔多瓦共和国具有受保护地理标志的不同地区种植的13个品种的葡萄酒、葡萄汁和葡萄中醋酸菌以及通过实时荧光定量聚合酶链反应（real-time PCR）检测的情况，并测量了葡萄酒的挥发酸。总体而言，成熟葡萄酒中的醋酸菌含量解释了成熟葡萄酒挥发酸变化的33.7%，而仅成熟葡萄酒中的[具体物质]含量就解释了葡萄酒中挥发酸变化的59.6%，其在葡萄、葡萄汁和葡萄酒中的含量解释了挥发酸变化的约70%。这使得[具体物质]成为葡萄酒挥发酸潜在预测指标的良好候选者。
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