Terroir 2020 banner
IVES 9 IVES Conference Series 9 Effects of soil characteristics on manganese transfer from soil to vine and wine

Effects of soil characteristics on manganese transfer from soil to vine and wine

Abstract

Aim: In recent times the export of Beaujolais wines has been jeopardised due to a limit of manganese content (Mn) in wine implemented by China (2 mg/L), related to suspicions of potassium permanganate fraud. Nevertheless, soil Mn content may be high in some soil types in Beaujolais. The aim of this study was to improve knowledge of manganese transfer from soil to vine and wine because data on this subject is scarce.

Methods and Results: Recent pedologic mapping of Beaujolais vineyards has enabled a Mn monitoring network to be set up in order to study Mn transfer from soil to vine and wine. Three soil types were considered. Two of the soils can be very high in EDTA Mn: soils from clays with cherts (soil type 7) and former piedmont deposits with leached soils (soil type 8). The third soil, though low in Mn, is the most important and symbolic of Beaujolais: granitic soil. Fifteen plots of Gamay were monitored during 3 years (2015-2017). Besides soil analysis made from pedologic pits, Mn content of petiole, must and wine (red standard wine-making of 40 kg grapes) were determined, as well as grape yield and biomass (pruning weight). Results show that Mn in petioles is better correlated with Mn in wine than Mn in must. Mn content of wine is little in relation with EDTA Mn in soil. It increases when soil pH or cation exchange capacity decreases.

Conclusions: 

This study has shown that Mn concentration in wine can be naturally very high (maximum of 14.6 g/L in this study). Soils with low cation exchange capacity and/or low pH, i.e. soil types 1 and 8, resulted in higher Mn content in wine. Low cation exchange capacity does not allow a great Mn fixation on clay-humic complex and low pH soil solubilizes metal generally and Mn in particular, so it can be taken up by the vine. Mn petiole content is a very good indicator of Mn content in wine. Maceration in red wine-making is also an element to take into consideration.

Significance and Impact of the Study: Mn content in Beaujolais wine can be very high because of soil type, rather than fraud. It is important to highlight this for wine exportations. Mn content in wine can be reduced by correcting the soil pH.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Jean-Yves Cahurel1, Pierre Martini1*, B. Chatelet2, I. Letessier3

1Institut Français de la Vigne et du Vin, 210 boulevard Vermorel, CS 60320, 69661 Villefranche-sur-Saône, France
2Sicarex Beaujolais, 210 boulevard Vermorel, CS 60320, 69661 Villefranche-sur-Saône Cedex, France
3Sigales, 453 route de Chamrousse, 38410 St Martin d’Uriage, France

Contact the author

Keywords

Manganese, terroir, soil, Beaujolais, vine, wine

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Moscatel vine-shoot extracts as grapevine biostimulant to increase the varietal aroma of Airén wines

There is a growing interest in the exploitation of vine-shoots waste, since they are often left or burned. Sánchez-Gómez et al. [1] have shown that vines-shoots aqueous extracts have significant contents of bioactive compounds, among which several polyphenols and volatiles are highlighted. Recent studied had demonstrated that the chemical composition of vine-shoots is enhanced when vine-shoots are toasted
[2,3]. The application of vegetable products in the vineyards has led to significant changes towards a more “Sustainable Viticulture”. An innovative foliar application for Airén vine-shoot extracts have been carried out to the vineyard. It has been shown that they act as grape biostimulants, improving certain wine quality characteristics [4].

Agronomic and qualitative behaviour of cv. Tempranillo according to three vine spacing on two different hydric-edaphic situations in the Duero river valley

The knowledge of the influence of soil conditions on the effects that different plant densities provoke in the agronomic grapevine behaviour becomes very interesting since it allows to focus the vineyard management on the optimization of the natural, hydric and human resources.

Soluble solids and firmness responses of a very slow ripening mutant to ripening acceleration treatments

Wine grapes have the ability to accumulate high amounts of hexoses (glucose and fructose), which is considered one of the main processes occurring during the ripening stage. Sugar accumulation dynamics respond to genetic, environmental and vineyard management factors, with a changing climate leading to advanced and faster sugar accumulation worldwide. Research on mitigation techniques to this phenomenon is ongoing, with the largest focus being vineyard techniques to delay sugar accumulation. Breeding represents another powerful tool to address the issue of high sugar concentration at harvest, since historical trends of selecting best sugar-accumulators may be inverted to breed varieties that accumulate diminished concentrations of hexoses while maintaining optimal acidity, color, mouthfeel and aroma compounds.

Exploring the mechanisms of grapevine single berry development and ripening

The strategy of single berry phenotyping is a recently rediscovered research tool that has gained great attention. The latest studies have indicated that previous physiological models based on pooling asynchronous populations of berries provided biased or blurred information on berry development key players. The possibility of monitoring and sampling single synchronized berries to study their development sequentially has opened new lines of research aimed at unraveling the genes that regulate grapevine fruit development. This study aimed to decipher the gene pathways responsible for the activation/deactivation of physiological processes involved in the green phase of growth, the onset of ripening, and the second growth phase.

The effect of ultrasounds in syrah wine quality is not dependent on the ripening or sanitary status of the grapes

Different studies have demonstrated that the application of ultrasounds (US) to crushed grapes improves chromatic characteristics of the wines (1,2), increases their polysaccharide content (3) and some aroma compounds are also favored (4,5)