Full Title: Chemical and genetic profiling of autochthonous grapevines from Campania region
Journal: Food Chemistry
Year of Publication: 2013
Publication Author(s): Muccillo L., A. Gambuti, V. Colantuoni, M. Iorizzo, L. Frusciante, L. Moio, K. Raieta, A. Rinaldi and R. Aversano
Campania region has always been considered one of the most appreciated Italian districts for wine production. Wine distinctiveness arises from their native grapevines. To better define the chemical profile of Campania autochthonous red grape varieties, we analysed the phenolic composition of Aglianico di Taurasi, Aglianico del Vulture, Aglianico del Taburno, Piedirosso wines, and a minor native variety, Lingua di Femmina in comparison with Merlot and Cabernet Sauvignon, as reference cultivars. A genetic profiling was also carried out using microsatellite molecular markers with high polymorphic and unambiguous profiles. Principal component analysis applied to 72 wines based on the 18 biochemical parameters, explained 77.6% of the total variance and highlighted important biological entities providing insightful patterns. Moreover, comparison of SSR-based data with phenylpropanoid molecules exhibited a statistically significant correlation. Our approach might be reasonably adopted for future characterisations and traceability of grapevines and corresponding wines.
Link to Article: http://www.ncbi.nlm.nih.gov/pubmed/24054274