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.

Zambianchi, S., Soffritti, G., Stagnati, L., Patrone, V., Morelli, L., Busconi, M., Effect of storage time on wine DNA assessed by SSR analysis, <<FOOD CONTROL>>, 2022; (142): N/A-N/A. [doi:10.1016/j.foodcont.2022.109249] [http://hdl.handle.net/10807/216525]

Effect of storage time on wine DNA assessed by SSR analysis

Zambianchi, Sara;Soffritti, Giovanna;Stagnati, Lorenzo;Patrone, Vania;Morelli, Lorenzo;Busconi, Matteo
2022

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.
Inglese
Zambianchi, S., Soffritti, G., Stagnati, L., Patrone, V., Morelli, L., Busconi, M., Effect of storage time on wine DNA assessed by SSR analysis, <<FOOD CONTROL>>, 2022; (142): N/A-N/A. [doi:10.1016/j.foodcont.2022.109249] [http://hdl.handle.net/10807/216525]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/216525
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