Impatto dell'impiego di additivi e coadiuvanti enologici sulla tracciabilità genetica dei vini Nebbiolo

‘Nebbiolo’ is a well-known grapevine variety used to produce prestigious monovarietal wines, such as Barolo and Barbaresco. Genetic traceability is an important tool used to fight fraud and to protect the authenticity of high-quality wines. SNP-based assays are reported to be an effective method to reach this aim in ‘Nebbiolo’ wines, but several issues are reported for the authentication of commercial wines. We analysed the impact of the most common commercial additives and processing aids used in winemaking on the SNP-based traceability in ‘Nebbiolo’ wine. Fining agents (gelatine and bentonite) resulted to have the strongest impact on wine parameters and on grapevine DNA residual. The DNA reduction associated with the use of bentonite, gelatine, and filtration, caused issues in the SNP-based assay, especially when the DNA concentration was below 0.5 pg/mL of wine. This study contributed to explaining the causes of the reduced varietal identification efficiency in commercial wines.