DNA authentication of wines is challenging given the acidic and alcoholic medium of wines coupled with their long storage. Russian researchers have investigated using the centrifuged debris precipitated from either red or white wines using various precipitators and co-precipitators as a source of DNA for grape varietal identification. The strategy for identification was based on direct sequencing of the PCR (polymerase chain reaction) products amplified using primers based on the grape UFGT gene locus. Although DNA extracted directly from grape varieties gave good varietal identification, there were some problems in identifcation encountered in analysing commercial wines, which indicated further research is necessary for method improvement.
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