Scorpions® RAPID DNA TESTING
Accurate identification and quantification within two working days
At Hill Laboratories we are committed to innovation and excellence. As part of that commitment we have invested in new technological capabilities in our microbiological laboratory. Our most recent investment is in the genetic detection of wine microbes (rapid DNA testing). These tools are based on advanced molecular biology techniques that identify specific yeast and bacteria. The result is accurate identification and quantification within two working days.
We believe that this investment in technology will yield tremendous benefits to the New Zealand wine industry by improving the speed and accuracy of their analytical information.
Rapid DNA detection methods employ specifically targeted assays that are extremely accurate and sensitive. Assays are 1,000 times more sensitive at detecting the presence of organisms than standard visual microscopic examinations, and take a fraction of the time of conventional culturing techniques. Population estimates are reported within two working days, however if testing is required urgently this may be arranged with prior notice to the lab.
Rapid DNA analysis is capable of detecting the total population of a target organism, including the “viable but nonculturable” (VNC) cells, which are not detected by standard plating. Despite their inability to grow on traditional plating media, these VNC cells remain active in wine for long periods of time and may continue to change a product through their metabolism.
Scorpions® Rapid DNA assays are based on amplification of genetic markers specific to each target organism. This new real-time analysis detects and quantifies microbial populations quickly – giving winemakers the ability to promptly make important decisions on management of their wine.
One of the most important uses for the Scorpions® Rapid DNA testing has been to enable winemakers to effectively manage Brettanomyces in the winery. An effective Brettanomyces programme integrates this technology with standard culturing and 4-EP/4-EG analysis.
■ Identify and quantify specific spoilage microorganisms during Harvest and Fermentation before they cause sensory defects
■ Follow “native” or spontaneous ferments to follow the development of yeast populations during the course of their fermentations
■ Measure the microbial levels in stuck or sluggish ferments
■ Follow the progress of malolactic fermentation with identification of the organisms responsible
■ Screen blends prior to aging or bottling
■ Screen barrels as part of a standard quality assurance program
■ Determine individual wine filtration requirements
■ Gauge the risk of in-bottle fermentation in wines that have residual sugar
■ Monitor effectiveness of filtration
New advances and cutting edge innovation is what drives technology forward, but we recognise that there will always be a place for traditional methods in the world of microbiology. All enhancements in our microbiology lab are underpinned by sound scientific knowledge and a wealth of experience in traditional microbiological techniques.
With the Christchurch being the centre of excellence for Hill Laboratories’ microbiology operation, our lab staff here have many years experience in field of the microbiology.
More about Rapid DNA Scorpions PCR testing in your winery
In this video Richard De Scenzo from ETS (United States) takes us through the added value of testing wine using Rapid DNA, how this testing is a very powerful new tool that can be used on conjunction with trdaitional micro to better understand fermentation’s and to control the presence of covert and overt spoilage organisms in wine.
Tel + 64 3 377 7176
Mob 027 478 6093