Terroir 2008 banner
IVES 9 IVES Conference Series 9 Rare earth elements in grapes and soil: study of different soil extraction methods

Rare earth elements in grapes and soil: study of different soil extraction methods

Abstract

Lanthanides, together with scandium and yttrium, make up the group of Rare Earth Elements (REEs). An official method for analysis of the bioavailable REEs accumulated by plants, depending mainly on soil characteristics, chemical speciation in soil and the specific ability of the plant, is still lacking.
In this study we analysed the content of 13 REEs (yttrium, Y; lanthanum, La; cerium, Ce; praseodymium, Pr; neodymium, Nd; samarium, Sm; europium Eu; gadolinium, Gd; dysprosium, Dy; holmium, Ho; erbium, Er; thulium, Tm; ytterbium, Yb) in Chardonnay grapes in relation to the content in the soil, extracted using different methods in order to assess which of the extractants used could best reflect the amount of elements taken up by the plant.
The vineyard, located in north-eastern Italy, is characterised by a silt loam, calcareous, alkaline soil. Four different extraction methods were tested: (1) aqua regia microwave digestion; (2) with DTPA, CaCl2 and TEA; (3) with ammonium acetate and (4) with ammonium nitrate.
The amount of REEs extracted followed the order: aqua regia > DTPA > CH3COONH4 > NH4NO3. Compared to the “so-called total” content in soil, the sum of the REEs extracted with DTPA, ammonium acetate and ammonium nitrate was roughly 0.80%, 0.065% and 0.002% and each individual element was extracted in amounts of <2.9%, <0.5% and <0.2% respectively. Only 7 elements (Y, La, Sm, Eu, Dy, Er, Tm) were found in quantifiable amounts after extraction with ammonium nitrate.
The concentration of individual REEs in berries would seem to correspond best to the concentrations extracted using aqua regia.

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Daniela BERTOLDI (1,2),Roberto LARCHER (1),Giorgio NICOLINI (1),Massimo BERTAMINI (1), Giuseppe CONCHERI (2)

(1) IASMA Research Centre. Via E.Mach, 1. 38010 San Michele all’Adige (TN) Italy
(2) Agricultural Biotechnology Department, University of Padova. Viale dell’Università, 16. 35020 Legnaro (PD) Italy

Contact the author

Keywords

Rare Earth Elements, berries, soil, soil extraction, ICP-MS

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Consistency of the hydraulic traits and stomatal responses in grapevines with contrasting hydraulic vulnerability

Different from wild species in arid and semiarid conditions, cultivated species are very sensitive to drought and, beyond some stress thresholds, food production is not possible

Read More

Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest.

Read More

Discrimination of white wines by Raman spectroscopy coupled with chemometric methods

France is the largest exporter of wine in the world. The export turnover is estimated at 8.7 billion euros in 2017 for 13 million hectoliters sold. This lucrative business pushes scammers to increase the value of some low-end wines by cheating on their appellations, quality or even their origins. These facts lead to losing 1.3 billion euros each year to the European Union’s wine and spirits companies.

Read More

May lactic acid bacteria play an important role in sparkling wine elaboration?

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned.

Read More

The influence of terroir on the quality of wine of the Cahors A.O.C

Dans le but d’améliorer la qualité et la typicité des vins de l’Appellation d’0rigine Contrôlée CAHORS, une étude a été réalisée afin de mettre en évidence l’adéquation Cépage-Terroir- Qualité du vin.
Selon la méthodologie proposée par MORLAT et ASSELIN (1992), neuf unités terroirs ont été déterminées. Sur chacune, des parcelles de référence homogènes quant au matériel végétal Cot ou Malbec ( cépage principal de cette appellation greffé sur S04, et aux méthodes culturales, ont été suivies au niveau agronomique et œnologique (GARCIA et al., 1996).

Read More