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…

Pinot noir: an endemic or a flexible variety?

Pinot noir has its historical roots in Burgundy and is generally considered as an endemic vine variety which means that its adaptation is very specific to this environment

Importance of the Terror Variability Map (TVM) in Precision viticulture (PV): choice of methodology for soil classification

The Precision Viticulture (PV) is defined “as a management system that is information and technology based, is site specific and uses one or more of the following sources of data: soils, vigour, nutrients, pests, moisture, and yield among others, for optimum profitability, sustainability, and protection of the environment” (OIV, 2018, in process). The elements mentioned in the definition are an important part of the terroir components. The terroir is a tool In Viticulture, it is the analysis and study unit, and the variability of a certain situation can be due to any difference in every element or property of each factor that constitutes it, including the management.The soil and its management are those that bring the most variability to terroir.

Key learnings about the chemical bases of wine uniqueness and quality, essential companions for future developments

This presentation aims to demonstrate that the value attributed to wine as we today know it is based on three factors: 1) sensory balance, 2) personality, and 3) bioactivity.

Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.

Valorization of wine lees for oenological interest by eco-responsible processes

Wine lees are the second most important wine by-product in terms of quantity after grape stalk and marc. During aging on lees, it is well known that wine lees yield compounds that act as antioxydant. However the chemical nature of the compounds involved in this behavior (except polyphenols and glutathione) has not yet been totally elucidated. The scarce knowledge of wine lees composition and their potential exploitation make them a promising candidate to obtain new antioxidant products to be used in winemaking. In this study, an eco-sustainable approach to obtain lees extracts exhibiting antioxidant capacity is proposed. Such extracts could be used in a global enological strategy of sulfites level reduction.