The University of British Columbia is studying the DNA of wines to
determine what makes each type distinctive.
That, they expect, will help vintners develop better wines from the
grapes that are locally available.
Dan Durall
and Mansak (Ben) Tantikachornkiat developed a technique that combines a process
to identify the full spectrum of DNA in yeast and bacteria samples with a
technique that distinguishes between live and dead micro-organisms.
“Since only
live micro-organisms are relevant in the various stages of fermentation as they
relate to the senses, this study provides some of the important tools that will
be necessary to determine why different types of wine taste and smell as they
do,” says Durall, an associate professor of biology at UBC’s Okanagan campus.
“While more
research needs to be conducted, these findings could also lead to the
identification and elimination of micro-organisms that are responsible for
spoilage,” he says.
Key in the
development of the new scientific technique was the use of a light-sensitive
dye, propidium monoazide, which binds to dead DNA and prevents it from being
detected. This allows scientists to identify and focus on the more relevant
aspects of a test sample.
“This
technique allows us to quickly and accurately monitor in one experiment what
previously could have taken multiple experiments and months of trial and
error,” says Tantikachornkiat.
“This will
inevitably make research in this area faster, cheaper and more efficient.
“The next
stages of research will focus this technique on different types of wine making
methods to see how they change micro-organisms that affect the final wine
product.”
