terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Plastic debris at vines: carriers of pollutants in the environment?

Plastic debris at vines: carriers of pollutants in the environment?

Abstract

Modern agriculture employs large amounts of plastics, such as mulching and greenhouse films, thermal covers, plant protection tubes and tying tape. The latter two types are very common in viticulture. Guard tubes are employed to protect young vines from mechanic and atmospheric damage, whilst polymeric tying tape has replaced natural-origin materials to hold the canopy of vines. Both materials are made on synthetic polymers, which include a range of additives to improve their environmental stability remaining in the environment of vineyards for years. During this time, they are exposed to the range of pesticides (fungicides, insecticides and in a lesser extend herbicides) applied to vines. Tying tape fits within the category of meso-plastics, difficult to recover due to their abundance and limited size. After pruning, most of the tying tapes end in the soil of vineyards. Both types of materials are potential sources of microplastics during aging.

Depending on the affinity between pesticides and plastics, the latter can act as reservoirs of this kind of pollutants, contributing to their delayed release in the environment of vineyards, and/or serving as carriers of pesticides into the trophic web, and/or into surface waters due to wind and run-off transport. This presentation deals with the characterization of plastic debris collected from vineyards. Thus, the presence of pesticides residues in this matrix were determined, including a comparison with their levels in soil, and the study of the sorption/desorption processes of pesticides in new and aged samples of different types of vineyard plastics.

Residues of pesticides in plastic litter, collected from conventionally managed vineyards, varied from 100 ng g-1 to more than 10000 ng g-1. The range of compounds remaining in this matrix included not only moderately lipophilic pesticides, but also medium polarity species, i.e. metalaxyl, carbendazim and dimethomorph. The strength of interaction between pesticides and the two main types of plastic residues identified in vineyards (PE and PP) was mostly controlled by the degree of polymer weathering, which was characterized by FTIR in the total attenuated reflectance mode (ATR).

Acknowledgements: M.C. acknowledges a FPI contract to the Spanish Ministry of Science and Innovation. Funds received from Xunta de Galicia (project ED431C2021/06) are acknowledged.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

I. Rodríguez1*, M. Cobo-Golpe1, G.R. Gutierrez1, J. Álvarez1, V. Fernández1, P. Blanco2, M. Ramil1

1 Department of Analytical Chemistry, Nutrition and Food Sciences, IAQBUS – Institute of Research on Chemical and Biological Analysis, Universidade de Santiago de Compostela, R/Constantino Candeira SN, 15782 Santiago de Compostela, Spain
2 Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n, 32428, Leiro-Ourense

Contact the author*

Keywords

plastic litter, vineyards, pesticides, occurrence, desorption

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

The tolerance of grapevine rootstocks to water deficit is related to root morphology and xylem anatomy traits 

Climate change is altering water balances, thereby compromising water availability for crops. In grapevine, the strategic selection of genotypes more tolerant to soil water deficit can improve the resilience of the vineyard under this scenario. Previous studies demonstrated that root anatomical and morphological traits determine vine performance under water deficit conditions. Therefore, 13 ungrafted rootstock genotypes, 6 commercial (420 A, 41 B, Evex 13-5, Fercal, 140 Ru y 110 R), and 7 from new breeding programs (RG2, RG3, RG4, RG7, RG8, RG9 and RM2) were evaluated in pots during 2021 and 2022.

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.