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…

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
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

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).

Read More

REMEDIATION OF SMOKE TAINTED WINE USING MOLECULARLY IMPRINTED POLYMERS

In recent years, vineyards in Australia, the US, Canada, Chile, South Africa and Europe have been exposed to smoke from wildfires. Wines made from smoke-affected grapes often exhibit unpleasant smoky, ashy characters, attributed to the presence of smoke-derived volatile compounds, including volatile phenols (which occur in free and glycosylated forms). Various strategies for remediation of smoke tainted wine have been evaluated. The most effective strategies involve the removal of smoke taint compounds via the addition of adsorbent materials such as activated carbon, which can either be added directly or used in combination with nanofiltration. However, these treatments often simultaneously remove wine constituents responsible for desirable aroma, flavour and colour attributes.

Read More