An Enhanced Method for Vitis vinifera L. DNA Extraction from Wines

Wine quality and value largely depend on grape variety, which is of primary importance in wine identification. The aim of the present work was to enhance a wine DNA extraction protocol and, subsequently, grapevine variety identification. This enhanced method is an outcome from several previously developed extraction methods and effectively allows obtaining large amounts of high-quality DNA exhibiting an optimal 260/280 ratio. Grapevine variety DNA extracted from wine was amplifiable with a specific SSR primer. This procedure was applicable for monovarietal and older commercial red and white wines. The potential of this enhanced method relies on its use for traceability as part of protecting both consumer and producer interests.