Genetic identification of varieties of grapevines in finished wines is still debated: several papers showed that DNA is extracted and analysed by PCR rather easily from the must, but few barely reproducible results have been presented for DNA extracted in wines after fermentation. This work experimented a method based on CTAB followed by silica purification with NucleoSpin Plant Kit columns to extract DNA from experimental wines of 1 year and commercial wines of 1 or 2 years. The comparison of SSR profiles of wines with those of their grapevine varieties showed that total identity was equal to 47.41% in experimental wines and to 24.31% in commercial wines. In experimental wines, three PCR replicates of three independent DNA preparations are sufficient to capture the alleles of the original grapevine variety, while in the commercial ones this possibility is related to the kind of wine and microsatellite.
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Authors acknowledge the contribution of the projects FOODINTEGRITY (Grant agreement no. 613688) funded by the European Union’s Seventh Framework Programme for research, technological development and INTENSE-FACCE SURPLUS (Grant agreement no. 652615) funded by European Union’s Horizon 2020 research and innovation programme. Authors are also grateful to University of Parma for technical infrastructures and to “Regione Emilia-Romagna” (Technopole SITEIA-Parma). The authors are also thankful to the University of Parma for providing physical infrastructures in which this work has been performed.
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In this study no animal or human subjects were employed.
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Agrimonti, C., Marmiroli, N. PCR analysis of experimental and commercial wines by means of nuclear and chloroplast SSRs. Eur Food Res Technol 244, 2127–2140 (2018). https://doi.org/10.1007/s00217-018-3121-5
- Wine traceability
- DNA extraction