Effect of storage time on wine DNA assessed by SSR analysis

Wine traceability based on DNA analysis has been reported in several previous studies but no one until now had\r\nmonitored how far molecular traceability was possible during wine storage, before and after bottling. The\r\npresent study tries to fill this gap of knowledge by following, in the real case of a large wine cooperative, the\r\npossibility to trace wine production through DNA analysis during storage period. Two monovarietal productions:\r\nred sparkling Bonarda PDO and white Pinot gris PDO, were followed starting from the end of oenological\r\npractices until 1 year after bottling. During the pre-bottling period, samples were collected every 10 days during\r\nfour consecutive months, after bottling samples were collected at day 1 and after 2, 8 and 12 months. DNA\r\nanalysis evidences that for both wines, traceability by applying SSR analysis on the extracted DNA is possible, at\r\nleast, until month 8, after that DNA degradation increases hindering, mainly for the red wine, the possibility to a\r\ncorrect varietal identification.