 IVES 9 IVES Conference Series 9 Genetic traceability of ‘Nebbiolo’ musts and wines by single nucleotide polymorphism (SNP) genotyping assays

Genetic traceability of ‘Nebbiolo’ musts and wines by single nucleotide polymorphism (SNP) genotyping assays

Abstract

AIM: ‘Nebbiolo’ (Vitis vinifera L.) is one of the most ancient and prestigious Italian grape cultivars. It is renowned for its use in producing monovarietal high-quality red wines, such Barolo and Barbaresco. Wine quality and value can be heavily modified if cultivars other than those allowed are employed. The fight against fraud to safeguard high-quality productions requires an effective varietal identification system applicable in musts and wines.

METHODS: Single-nucleotide polymorphisms (SNPs) are considered the newest type of molecular marker for grapevine identification. We developed and investigated the efficiency of SNP TaqMan® assays in the varietal authentication of ‘Nebbiolo’ musts and wines. ‘Nebbiolo’-specific SNPs were identified starting from available databases and 260 genotypes analysed by Vitis18kSNP array.

RESULTS: Only two markers (SNP_15082 and SNP_14783) were sufficient to distinguish ‘Nebbiolo’ from more than 1,100 genotypes. In experimental vinifications, these SNP TaqMan® assays correctly identified ‘Nebbiolo’ in all wine-making steps, including wines 1 year after bottling. The high sensitivity of the assays allowed identifying, for the first time, mixtures of 1% in musts at the end of maceration, blends of 10% in musts at the end of malolactic fermentation and wines contamination of 10–20% with non-‘Nebbiolo’ genotypes. In commercial wines, the amplification efficiency of these SNPs was partially limited by the low amount of grapevine DNA and the presence of PCR inhibitors in DNA extracts. However, at least one SNP amplified correctly in all the commercial wines tested.

CONCLUSIONS:

The TaqMan® genotyping assay is a rapid, highly sensitive and specific methodology with remarkable potential for varietal identification in wines.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Giorgio Gambino, Paolo BOCCACCI, Walter CHITARRA, Anna SCHNEIDER

Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR). Strada delle Cacce 73, 10135 Torino, Italy. Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR). Strada delle Cacce 73, 10135 Torino, Italy. Council for Agricultural Research and Economics, Viticultural and Enology Research Centre (CREA-VE). Via XXVIII Aprile 26, 31015 Conegliano (TV), Italy. Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR). Strada delle Cacce 73, 10135 Torino, Italy. Luca ROLLE, Department of Agricultural, Forest and Food Sciences, University of Torino. Largo Braccini 2, 10095 Grugliasco (TO), Italy.

Contact the author

Keywords

grapevine, musts, wines, genetic traceability, snp, blends

Citation

Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011).

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

This study used climatic and topographic data to characterize the sub-appellations that have been recently delineated in the Niagara Peninsula viticulture area in order to assess their potential for ripening early to late season Vitis vinifera varieties. No major differences were found in the ripening-period mean temperatures, but major differences in the diurnal temperature ranges were observed.

Carbohydrate dynamics in Shiraz to determine seasonal allocation to the perennial and annual parts in respect to climatic challenges

The dynamic changes of non-structural carbohydrates (NSC) in grapevines during the growing season is driven by phenological events and environmental factors.

Impact of glutathione and elemental sulphur juice addition on the volatile thiol production in South African Sauvignon blanc wine

Three compounds, 3-mercaptohexanol (3MH), 3-mercaptohexyl-acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP), also known as varietal thiols, have been identified to contribute positively to wine aroma and are responsible for the distinct gooseberry, grapefruit, guava and box tree character found in Sauvignon blanc wines. Certain volatile thiol compounds though, can cause off-aromas of onion, garlic, rubber and rotten egg, this group of molecules is known as reductive sulphur compounds (RSC). This study looks into how the addition of sulphur-compounds to Sauvignon blanc juice contributes to the varietal thiol (3MH and 3MHA) concentration and reductive sulphur compound concentration in South African Sauvignon blanc wine.