 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 A microwave digestion ICP-MS method for grapevine bark elemental profiling

A microwave digestion ICP-MS method for grapevine bark elemental profiling

Abstract

Aim: A rapid and reproducible microwave (MW)-assisted acid digestion protocol was developed to determine the elemental composition of grapevine bark samples using ICP-MS. A representative grapevine bark sample and a similar matrix Certified Reference Material (CRM) were used for method optimisation. The method was subsequently applied to a set of New Zealand vineyard grapevine bark samples consisting of seven different grape varieties.

Methods: A homogenous bark sample and a CRM (ERMCD281) were treated with 16 different acid combinations and microwave digestion settings prior to ICP-MS analysis. 54 chemical elements were measured in the samples. Calibration standards were prepared in matrix matched solutions from single elements standards (Inorganic Ventures, USA).

Results: The acid digestion combination of HNO3, H2O2, and HCl with a MW digestion of 15 minutes was shown to give optimal results. 48 elements could be measured in a representative grapevine bark sample using this procedure and 27 elements in a reference CRM sample. Ca was the most abundant element present in all grape variety bark samples.

Conclusions

A method was developed and validated for an MW digestion of grapevine bark samples using ICP-MS. The application of this new method showed that bark from different grape varieties varies in elemental composition within a vineyard site.

Acknowledgments

The authors wish to thank the Bragato Research Institute, New Zealand Winegrowers, and the Ministry of Business, Industry, and Employment (MBIE), for funding this work.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alexandra Lowrey

University of Auckland, New Zealand,Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland

Contact the author

Keywords

icp-ms, grapevine bark, trace elements, microwave digestion

Citation

Wine aging : a bottleneck Story ?

The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation.

Zonificación vitícola y aplicación a la D.O. Montilla-Moriles, usando como referencia la variedad ‘Pedro Ximenes’

Se señalaron 28 parcelas, en la zona de D.O. Montilla-Moriles, repartidas por toda la superficie de viñedo, de ellas 12 se localizan en las Zonas de calidad Superior, en los términos municipales de Montilla

Tempranillo in semi-arid tropical climate (Pernambuco-Brazil). Adaptation of some clones and their affinity to different rootstocks

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.

Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

Relationship between chemical parameters of tannins and in-mouth attributes of grape phenolic fractions

Establish relationships between taste and mouthfeel properties of grapes and tannin-related chemical parameters. Tempranillo Tinto and Garnacha Tinta grapes were harvested from distinct blocks in different dates; each sample collection date was separated by one week. Grapes were destemmed and macerated in 15% of ethanol for one week. The polyphenolic fraction (PF) of samples was submitted to solid phase extraction on C18 cartridges and recovered with ethanol. PFs were reconstituted in wine model and their taste and mouthfeel properties were characterised by rate-K-attributes methodology. In parallel, concentration (TC) and activity (TAc) of tannins as well as the concentration of tannins linked to anthocyanins (T-A) were determined using HPLC-UV–VIS.