Abstract
Wine traceability based on DNA analysis has been reported in several previous studies but no one until now had
monitored how far molecular traceability was possible during wine storage, before and after bottling. The
present study tries to fill this gap of knowledge by following, in the real case of a large wine cooperative, the
possibility to trace wine production through DNA analysis during storage period. Two monovarietal productions:
red sparkling Bonarda PDO and white Pinot gris PDO, were followed starting from the end of oenological
practices until 1 year after bottling. During the pre-bottling period, samples were collected every 10 days during
four consecutive months, after bottling samples were collected at day 1 and after 2, 8 and 12 months. DNA
analysis evidences that for both wines, traceability by applying SSR analysis on the extracted DNA is possible, at
least, until month 8, after that DNA degradation increases hindering, mainly for the red wine, the possibility to a
correct varietal identification.
Lingua originale | English |
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pagine (da-a) | N/A-N/A |
Rivista | Food Control |
DOI | |
Stato di pubblicazione | Pubblicato - 2022 |
Keywords
- DNA traceability
- Grape variety
- SSR
- Storage condition
- Wine
- Wine shelf life