Terroir 2008 banner
IVES 9 IVES Conference Series 9 Rare earth elements distribution in grape berries

Rare earth elements distribution in grape berries

Abstract

Rare Earth Elements (REEs) include 15 lanthanides, yttrium and scandium. Their occurrence in soil and plants seems to be closely tied to the geological composition of the underlying mother rock, to the physical and chemical properties of the soil and to the specific ability of the plant to take up and accumulate these microelements. To date knowledge regarding the composition and distribution of trace elements in Vitis vinifera has been lacking or is inadequate. The aim of this research was to study REEs distribution in Chardonnay berries harvested at ripeness in 2006 in Trentino (north-eastern Italy).
After washing and microwave acid digestion, both the total REEs content in the berries and the REEs distribution within the skin, seeds and flesh were quantified. Analysis of 13 elements (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) was carried out with an inductively coupled plasma mass spectrometer.
The total REEs content measured in berries was 2.079 μg/kg of fresh weight. The order in terms of percentage content within the berry was skin > flesh > seeds (p<0.05) for Y, La, Ce, Pr, Nd, Sm, Gd, Dy, Ho and Er. For Tm and Yb there were no significant differences between the skin and flesh. Eu showed a significantly different distribution pattern.

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, berry, seed, skin, ICP-MS

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Physicochemical parameters of juices made from different grape varieties in the 2019 and 2020 Harvests of Rio Grande do Sul

This study evaluated the physicochemical parameters of grape juices produced in the serra gaúcha from the 2019 and 2020 harvests. To do this, 43 juice samples were analyzed, and divided into four distinct categories: juices made exclusively from bordô grapes (sb), juices made from bordô and niágara grapes (sbn), juices combining bordô and isabel grapes, and juices made from cuts of several grape varieties.

Kinetic study of browning caused by laccase activity using different substrates

To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these researches really measure enzymatic browning, since they have not taken into account what happens after the oxidation of o-diphenols in o-diquinones and their subsequent polymerization to form melanins1. For that reason, the aim of this research was to develop a new model to measure the kinetics of browning caused by Botrytis cinerea laccase under conditions much closer to those of grape juice and using the substrates naturally present in it.