Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes

Giorgio Gambino,Lorenzo Ferrero,Giulia Scalzini,Camilla De Paolis,Maria Alessandra Paissoni,Susana Río Segade,Simone Giacosa,Paolo Boccacci,Luca Rolle

Food Research International（2022）

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摘要

•Oenological processing aids and additives played a role in removing DNA from wine.•Treatments with the highest oenological impact caused the highest loss of DNA.•Loss of DNA caused by aging is lower compared to the loss linked to fining agents.•SNP-based assay failed in ‘Nebbiolo’ wines treated with bentonite and gelatine.

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关键词

Grapevine,Wines,Oenological additives,Sfursat,Genetic traceability,SNPs

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