2026-10-06T16:04:50Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33826561 2026-09-29T21:01:34Z category_23986 portal_12 item_type_5 month_year_09_2026

Thalia Vivier: Optimisation of a Yeast DNA Extraction Method from Bottled Natural Wines Thalia Vivier (18022627) Lisa Pilkington (1203366) Sarah Knight (4081165) Rebecca Deed (1211976) Beverage chemistry and beverage sensory science Wine Science DNA Extraction <p dir="ltr">Recovering yeast DNA from bottled wine can be challenging due to the low abundance of microbial cells and the complex wine matrix, which contains ethanol, polyphenols, tannins and polysaccharides that can interfere with DNA extraction and PCR analysis. This study aimed to evaluate and optimise a DNA extraction method for natural, unfiltered wines using a commercial soil DNA extraction kit. Although there is no official definition of ‘natural wine’, these wines are generally produced with minimal additions and little or no filtration, potentially allowing greater expression of terroir. An initial extraction protocol based on wine centrifugation was assessed, followed by modified protocols incorporating salt and ethanol precipitation to improve DNA recovery. DNA concentration and purity were evaluated using NanoDrop spectrophotometry and Qubit, while DNA integrity was assessed using genomic gel electrophoresis. Bacterial and fungal PCR were also used to determine whether extracted DNA was suitable for downstream molecular analysis. The findings highlight challenges in recovering yeast DNA from bottled wine and support the development of reliable extraction methods.</p> 2026-09-29T21:01:34Z Image Poster 10.17608/k6.auckland.33826561.v2 https://figshare.com/articles/poster/Optimisation_of_a_Yeast_DNA_Extraction_Method_from_Bottled_Natural_Wines/33826561 CC BY 4.0