In an attempt to develop a technique for the identification of grape cultivars in commercial wines,
a method for the extraction of DNA from must and experimental wines was adapted and optimal
PCR conditions for the amplification of this DNA were established. DNA was analyzed during the
fermentation process for six cultivars (Chardonnay, Clairette blanche, Grenache noir, Merlot, Muscat
blanc à petits grains, and Syrah). The extractions were performed on solid parts in suspension as
well as on the aqueous fraction. Expected profiles for these cultivars were obtained with DNA
extracted from the solid parts during all of the fermentation process and for the wine. The analysis
of DNA extracted from aqueous fractions was less reproducible, and microsatellite amplifications
were obtained only in the case of Clairette blanche, Merlot, and Syrah wines. Results demonstrate
that the purification process is adequate for the analysis but that the DNA concentration represents
the main limiting factor. Technical improvements of the method are discussed.
Keywords: Microsatellite; DNA; grape must; monovarietal wine; varietal characterization
A device for measuring the mean blood velocity (by means of a thermal equilibrium method) and the intravascular electrical impedance, which determines the mean sectional area of the vessel, have been mounted on the same probe (french catheter 7F). The validity, of the method has been confirmed in vitro and by 100 measurements carried out in dogs and compared with flow measurements by means of the cardio-green method. The correlation coefficient is found to be 0.98.
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