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Food adulteration is classified as the intentional addition of a foreign or inferior quality substance or element; by replacing a more valuable substance or element with less valuable or inert ingredients.

Winemaking is a non-sterile process and the role of yeast in fermentation is essential to the production of the fermented alcoholic beverages. Wine fermentation is a complex microbiological process in which specific yeasts strains are selected to obtain the desired fermentation characteristics – flavor and aroma – in the final product. Saccharomyces cerevisiae is the main microorganism involved, due to their fast fermentation rates and ability to survive in the harsh environmental conditions of wine.

All the living organisms have unique signatures on their DNA that allow their identification by molecular biology methods. DNA analysis can provide valuable information on the content, origin, safety, identification and quantification of fraud and non-compliance.