IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Benefits and risks of the utilization of grape pomace as organic fertilizers

Benefits and risks of the utilization of grape pomace as organic fertilizers

Abstract

Rhineland-Palatinate is Germany’s largest wine growing region. The recently launched collaborative project in the frame of the ‘Carl-Zeiss-Stiftungs-Kooperationsfonds für Nachhaltigkeitsforschung’ focusses on the risk-benefit assessment of the use of grape pomace (GP) from the region ‘Pfalz’ in Rhineland-Palatinate as a natural fertilizer.GP contains high loads of bioactive compounds such as polyphenols and macro- as well as micronutrients which make GP an attractive, low-cost fertilizer [1,2]. On the other hand, GP may also contain residues of pesticides and mycotoxins. Their presence is undesirable in wine as well as in a potential fertilizer [3,4]. The application of high amounts of the above mentioned substances at once could negatively affect plant quality and microbial soil communities [5]. Therfore, the agricultural value of GP as a fertilizer could be limited by the transfer of these compounds into the soil. Up to date, little is known about the influence of GP constituents on the soil quality and processes, especially in a long-term exposure.In this project, we aim to determine the contents of polyphenols, mycotoxins, and pesticides in addition to the macro- and micronutrient content of GP from six different grape varieties. Furthermore, the effect on important soil parameters, such as nutrient availability, hydrodynaics, and microbiology will be analysed and evaluated.

References

[1] E. Nistor, A. Dobrei, E. Kiss, V. Ciolac, Journal of Horticulture, Forestry and Biotechnology 18, 141 (2014).
[2] C. Fuchs, T. Bakuradze, R. Steinke, R. Grewal, G.P. Eckert, E. Richling, Journal of Functional Foods 70, 103988 (2020).
[3] J.E. Welke, Current Opinion in Food Science 29, 7 (2019).
[4] X. Hou, Z. Xu, Y. Zhao, D. Liu, Journal of Food Composition and Analysis 89, 103465 (2020).
[5] C. Buchmann, A. Felten, B. Peikert, K. Muñoz, N. Bandow, A. Dag, G.E. Schaumann, Plant Soil 386, 99 (2015).

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Sullivan Sadzik1, Korz Sven2, Buchmann Christian2, Richling Elke1 and Munoz Katherine2

1TU Kaiserslautern, Department of Chemistry, Division of Food Chemistry and Toxicology
2Universität Koblenz-Landau, Campus Landau, Germany

Contact the author

Keywords

soil, grape pomace, fertilizer, polyphenols, mycotoxins

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

2018 updates on the agronomic performances of fungus resistant wine grapes in Trentino (Italy)

On the market there are several wine grapes which are tolerant to the main fungal diseases. These varieties, commonly defined “resistant”, were developed in the grapevine breeding programs carried out mainly in Germany, France, Hungary and Italy. Some of these cultivars have been included in the national catalogues of wine grape varieties and have sometimes been allowed for specific kinds of wine. The VEVIR project, aimed at the enological evaluation of resistant vines, involves 33 cultivars achieved at the State Institute for Viticulture Freiburg in Germany, the Research Institute of Viticulture and Enology Pecs in Hungary and the Fondazione Edmund Mach S. Michele all’Adige (FEM) in Italy.

Read More

Cinétique de développement de la Pourriture Noble dans différents terroirs des Coteaux du Layon : mise au point d’une méthodologie

Dans la région des Coteaux du Layon, en Maine et Loire, l’effet terroir et son déterminisme sont étudiés dans le cadre de la production des vins liquoreux.
Ces vins sont le résultat d’une maturité poussée au delà de celle prévue par la nature afin de donner aux baies une teneur en sucre et en matière sèche très forte, pour mieux valoriser ces effets de la surmaturation, les baies sont récoltées selon la méthode des tries successives (Asselin et al, 1996). Ainsi, on ne récolte à chaque passage que les grains ayant atteint le niveau de concentration requis pour obtenir des vins à fort degré d’alcool avec des sucres résiduels.

Read More

Carbon sequestration in vineyard soils: biomass utilization in a climate change scenario–the SUSTAIN project

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.

Read More

Effect on the grape and wine characteristics of cv. Tempranillo at 3 production levels

The vineyard has experienced a general increase in yields mainly due to the elevated use of technology which caused a quality loss of grapes in more than one case. A large percentage of the Spanish vineyard is covered by a Denomination of Origin which limits the productive level of the vineyards as one of its regulations. The maximum production limit is a variable characteristic of each vineyard and is not usually regulated by agronomic criteria, and this explains the fact that each vineyard can reach high quality with a totally different yield from that set by the Denomination of Origin.

Read More

The influence of native flora on Argentine white terroir cv. Torrontes Riojano

The main objective of this paper is to establish considerable differences between wines from three wine areas or terroir, made with cv Torrontes Riojano.

Read More