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Title of article Prospects for DNA authentication in wine production monitoring
Authors

Oganesyants L., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Vafin R., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Galstyan A., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Semipyatniy V., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Khurshudyan S., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Ryabova A., All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry , All-Russian Research Institute of Brewing, Non-Alcoholic and Wine Industry

Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-438-448
Annotation Wines DNA authentication is a technological process of their authenticity verification by genetic identification of the main plant ingredient by means of molecular genetic analysis of the residual amounts of Vitis vinifera L nucleic acids extracted from end product cellular debris. The main aim of the research was the analysis of scientific and methodological approaches to the extraction of residual amounts of nucleic acids in wine raw materials and DNA authentication of wines for their subsequent application in solving the problem of determining wine products authenticity and place of origin. The prior art includes various approaches to the extraction of Vitis vinifera L. nucleic acids among which the three methods by Savazzini & Martinelli, Pereira and Bigliazzi can be named basically. Analysis of the effectiveness of different methods of DNA extraction from wines indicates the superiority of the Pereira method over other traditional methods of extraction in terms of DNA yield and quality. Besides, the nucleic acid extracted from wines is characterized as residual since its concentration is significantly reduced in a multi-stage wine production process. The yield of extracted nucleic acid also decreases as the wine ages. The use of microsatellite DNA loci designed for grapes genetic identification is one of the approaches applicable for wine DNA authentication.
Keywords Wine, grapes, variety, Vitis vinifera L, DNA, authentication, identification, marker, SSR, SNP, PCR, HRM analysis
Artice information Received August 7, 2018
Accepted October 10, 2018
Available online December 20, 2018
Imprint article Oganesyants L.A., Vafin R.R., Galstyan A.G., et al. Prospects for DNA authentication in wine production monitoring. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 438–448.
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