 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

Shoot heterogeneity effects in a Shiraz/R99 vineyard

Nous avons fait des recherches sur l’effet de l’hétérogénéité des bourgeons sur les paramètres de la croissance végétative et reproductive, la physiologie de la vigne et la composition du raisin dans une parcelle de Shiraz/Richter 99. Des bourgeons sous-développés (typiquement plus courts et moins mûrs à la véraison) ont été comparés avec

Oenological performances of new white grape varieties

The wine industry works to minimize pesticides and adapt to climate change. Breeding programs have developed disease-resistant grape varieties, particularly against downy and powdery mildew, to minimize pesticide applications [1]. However, their enological potential remains underexplored.

Harnessing biodiversity to improve grapevine rootstock adaptation to drought

Drought is one of the most challenging threats for viticulture because of its impact on reducing yield and on the composition of grapes.

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Contribution of soil and atmospheric conditions to leaf water potential in grapevines

Etant lié au sol et aux conditions atmosphériques, le statut hydrique influence la physiologie de la vigne d’une part, mais joue aussi un role important en ce qui concerne la qualité du raisin et donc du vin d’autre part. Nous avons mesuré, dans la région de Stellenbosch, le statut hydrique sur des pieds de Sauvignon Blanc non irrigués, implantés sur 2 terroirs différents, l’un froid, l’autre plus chaud.