Application of a DNA analysis method for the cultivar identification of grape musts and experimental and commercial wines of Vitis vinifera L. using microsatellite markers

  1. García-Beneytez, E. 2
  2. Moreno-Arribas, M.V. 1
  3. Borrego, J. 2
  4. Polo, M.C. 1
  5. Ibáñez, J. 2
  1. 1 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

  2. 2 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
    info

    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario

    Madrid, España

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2002

Volumen: 50

Número: 21

Páginas: 6090-6096

Tipo: Artículo

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DOI: 10.1021/JF0202077 PMID: 12358485 SCOPUS: 2-s2.0-0037048729 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

A DNA-based method has been applied to the identification of several musts and wines using microsatellite markers. DNA was extracted from the solid phases of sixteen monovarietal and five multivarietal musts (mixtures of two musts down to a 4:1 proportion) and they were genotyped at seven microsatellites through a multiplex PCR reaction and automated fluorescent detection. PCR multiplexing was successful in monovarietal musts, but should be used with caution with at least some markers and in multivarietal musts. The same extraction and detection methods were unsuccessfully applied to the solid and liquid phases of five monovarietal commercial wines, even after using different concentration procedures. Nucleic acids presence was then studied in a recent must, during the fermentation process, and during the subsequent steps of winemaking. Genotyping was possible in the resulting experimental wine until decanting, when the particles in suspension were removed. These results suggest that wine authentication through DNA analysis is not possible in commercial wines, in the tested conditions.