Authenticity and the methods for determining fraud are two of the most important issues in
the field of quality control and food safety. In the winemaking field, the study of authenticity is …

The genetic varietal authentication of wine was investigated according to DNA isolation
procedures reported for enological matrices and also by testing 11 commercial extraction …

A significant part of the compounds present in wines having six carbon atoms, the C6-
compounds, derive from grape polyunsaturated fatty acids (primarily originated from …

One hundred eleven Spanish accessions of Vitis vinifera L. that had been previously
differentiated by a morphological and isoenzymatic survey have been analyzed in order to …

Spontaneous wine fermentation is characterized by yeast population evolution, modulated
by complex physical and metabolic interactions amongst various species. The contribution …

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 …

A pillar of wine authenticity is the variety/ies used. Ampelographic descriptors and SSR
markers, included in several national and international databases, are extensively used for …

Wine is frequently reported as one of the most adulterated agro-food products worldwide.
Among the traceability methods available, DNA is of particular interest providing the …

Wine authenticity methods are in increasing demand mainly in Denomination of Origin
designations. The DNA-based methodologies are a reliable means of tracking food/wine …

Characteristics such as production yield, alcoholic level, acidity and anthocyanin levels vary
among grape varieties. Since these characteristics are highly correlated with the final wine …