 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

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

SAVOIR: A project promoting innovative and effective prophylactic methods in viticulture, as part of the governmental plan to anticipate the withdrawal of plant protection products in France (PARSADA)

Faced with the likely withdrawal of commercial specialities from use in the short to medium term, France has decided to implement an ambitious action plan to anticipate and avoid withdrawal without alternative solutions. The French wine industry (cniv and ifv) has been heavily involved in this action to define priorities. faced with the risk of the withdrawal of multi-site fungicides (folpel, dithianon, copper) coupled with the probable reduction in single-site fungicide solutions, mildew and black rot have been identified as the priority uses.

Disease‐induced alterations in the reflectance spectrum of grape leaves

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.

Resilience analysis in viticulture: an approach based on expert knowledge elicitation

The study aims to address the issue of resilience to climate change in viticulture through the adoption of the expert knowledge elicitation (EKE) approach.

Cordon height and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon and petite Sirah grown in a hot climate

Cabernet Sauvignon and Petite Sirah are the top red wine cultivars in CA, however, the hot climate in Fresno is not ideal for red Vitis Vinifera, particularly for berry color development. Mechanical pruning and irrigation were studied previously to significantly affect grapevine yield performance and berry quality. But there is lack of studies on cordon height and irrigation on mechanical pruned vineyard system.