terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Abstract

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique. Two vineyard soils from La Rioja were selected (S1-sandy loam, 0.26% OC; and S2-clay loam, 0.69% OC). Freundlich Kf adsorption constants of tetraconazole (3.6-19.2) by unamended and amended soils increased in the order: S1 < S2 < S2+GC < S2+VP < S1+VP ≈ S1+GC < S2+SMS < S1+SMS; and for the residues in the order: GC < VP < SMS. The Kf values of amended soils, especially for SMS-amended soils, were higher than those of unamended soils, due to their higher OC content. The application of organic residues to S1 soil increased its Kf value between 3.7-5.4 times, and that of S2 soil up to 2.7 times. However, the Kf values of S1 soil amended with the different organic residues were higher than those of amended S2 soils, despite their lower OC content. Therefore, physicochemical characteristics of soils different from OC (pH, carbonates, clay content, etc.) may also play an important role on the adsorption of tetraconazole by amended soils as observed for other fungicides.

Acknowledgements: We give thanks to Project TED2021-129962B-C41, funded by MCIN/AEI/10.13039/501100011033/ and the European Union (NextGenerationEU/PRTR).

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Asier Barrio1, M. Soledad Andrades2, M. Sonia Rodríguez-Cruz1, Jesús M. Marín-Benito1*

Institute of Natural Resources and Agrobiology of Salamanca (IRNASA, CSIC), Cordel de Merinas 40-52, 37008 Salamanca, Spain.
2 Agriculture and Food Department, University of La Rioja, Madre de Dios 51, 26006 Logroño, Spain.

Contact the author*

Keywords

adsorption, fungicide, vineyard soil, conservation, organic amendment

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Preliminary results of water status and metabolite content of three new crossbreed winegrape genotypes

This study presents the preliminary results obtained in 2022, of the evaluation of three new crossbreed winegrape genotypes and their parental varieties, grown under controlled irrigation (60% ETc) and rainfed conditions in a wine-growing area with scarcity of water and high temperatures (Murcia, southeast Spain). The genotypes MC16 and MC80 were obtained from crosses between the varieties ‘Monastrell’ and ‘Cabernet Sauvignon’, and MS104 from crosses between ‘Monastrell’ and ‘Syrah’ [1]. The objective of this study was to analyse the physiological response and vegetative development of the 6 genotypes under the two irrigation conditions, and to study their effect on the content of soluble sugars and chlorophyll in the leaf.

Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

Can yeast cells sense other yeasts beyond competition interactions?

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.