DNA authentication technologies for product quality monitoring in the wine industry

Abstract

Identification of wine product authenticity is a topical question in theRussian Federation. A solution to this problem can be DNA authentication of wines, which is a technological process of product authenticity control using genetic identification of the main plant ingredient — wine grape varieties. This type of wine verification is carried out by analyzing residual amounts of Vitis vinifera L. nucleic acids extracted from cell debris of final products by molecular genetic methods. The aim of this work is the analysis of the existing methods for extraction of nucleic acids from grapes, wine raw materials and commercial wines, as well as description of the molecular genetic approaches to technical genetic identification of grape varieties and authentication of wines made from them. The obtained data suggest suitability of DNA authentication of wine products as a supplement to earlier approved analytical methods (documentary, visual, sensory, physico-chemical).

Comparison of some DNA extraction methods from monovarietal must and wines

“…Although is a relatively expensive technique, the use of such markers is suitable for determinations with lowquality DNA (as is often obtained by DNA extraction from must and wine samples). The great advantage of this molecular genetic approaches is the highlighting of V. vinifera genotypes in mono-or multi-varietal wine samples, including the quantification of each variety in the mixture (Lazareva et al, 2020).…”