 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

Veraison as determinant for wine quality and its potential for climate adapted breeding

The evaluation of new grapevine genotypes regarding their potential to produce high quality wines is the time limiting factor in the process of grapevine breeding. Hence, the development of quality-related markers useable in marker-assisted selection (MAS) as well as in prediction models for this bottleneck trait will tremendously enhance breeding efficiency. In extensive studies a training set of a segregating white wine F1 population (150 F1 genotypes = POP150; `Calardis Musqué´ x `Villard Blanc´) was deeply phenotyped and genotyped for model development and QTL analysis.

Impact of GoLo technology on the aroma profile of red and white wines after total and partial dealcoholisation

Wine dealcoholisation has been practised since the early 1900s and has gained importance due to climate change
and shifting consumer preferences for lower-alcohol beverages. Rising temperatures are accelerating grape
ripening, increasing sugar content and, consequently, raising the alcohol strength of wines.

Genome editing applications on grapevine cv. Aglianico for the knockout of susceptibility genes related to fungal diseases

Context and purpose of the study. Italy hosts diverse grapevine varieties crucial for viticultural biodiversity. Preserving this biodiversity is essential for maintaining a diversified genetic pool and addressing future challenges such as climate change and emerging plant diseases.

Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile.

Construction of a 3D vineyard model using very high resolution airborne images

In recent years there has been a growth in interest and number of research studies regarding the application of remote optical and thermal sensing by unmanned aerial vehicle (UAV) in agriculture and viticulture. Many papers report on the use of images to map or estimate the growth and water status of plants, or the heterogeneity of different parcels. Most often, NDVI or other similar indices are used.