terclim by ICS banner
IVES 9 IVES Conference Series 9 EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Abstract

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines. Winemakers often assured that they had not applied the fungicide, however, without providing solid proof. This development has fueled the need to better understand potential phosphonate sources and, in particular, phosphonate uptake and distribution in vines. For this purpose, we set up an isolated test field with container vines, allowing to investigate different routes of uptake and the subse- quent mobility of phosphonate over two consecutive years after defined applications. Samples of leaves, stems and berries were analysed by IC-ICP-MS, being validated for quantification of low phosphonate levels therein (LOQs of 0.08-0.15 mg/kg fresh weight). Thereby, grapevines were shown to take up well detectable amounts of phosphonate through the roots, although the total amount found in berries was significantly lower when applying a 0.54 % (w/v) phosphonate solution to the roots (6 mg/kg) than after foliar spray application (38 mg/kg). Furthermore, the determination of the ratios of phosphonate levels in leaves and those in stems allowed identifying whether the vines were sprayed with phosphonate or took up phosphonate through the roots, e.g., from contaminated groundwater. We also present data from open-field vineyards to validate the results obtained with container vines. Besides soil-borne phospho- nate, we also found phosphonate residues in enological additives and processing aids, also contributing to potential phosphonate contaminations in the final wine product. In brief, our contribution will provi- de new insights into the origin of phosphonate in vines and derived wines originating from vineyards that had not been sprayed with phosphonate in the respective growing season.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Sören Otto1, Randolf Kauer2, Yvette Wohlfahrt¹, Beate Berkelmann-Löhnertz3, Bianca May4, Ralf Schweiggert1

1. Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
2. Department of Beverage Research, Chair of Analysis & Technology of Plant-based Foods
3. Department of Viticulture, Chair of Organic Viticulture
4. Department of Crop Protection, Chair of Crop Protection in Viticulture and Horticulture
5. Department of Enology, Chair of Wine and Beverage Chemistry

Contact the author*

Keywords

phosphonic acid, contaminants, IC-ICP-MS, organic viticulture

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More