terclim by ICS banner
IVES 9 IVES Conference Series 9 EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Abstract

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines. Winemakers often assured that they had not applied the fungicide, however, without providing solid proof. This development has fueled the need to better understand potential phosphonate sources and, in particular, phosphonate uptake and distribution in vines. For this purpose, we set up an isolated test field with container vines, allowing to investigate different routes of uptake and the subse- quent mobility of phosphonate over two consecutive years after defined applications. Samples of leaves, stems and berries were analysed by IC-ICP-MS, being validated for quantification of low phosphonate levels therein (LOQs of 0.08-0.15 mg/kg fresh weight). Thereby, grapevines were shown to take up well detectable amounts of phosphonate through the roots, although the total amount found in berries was significantly lower when applying a 0.54 % (w/v) phosphonate solution to the roots (6 mg/kg) than after foliar spray application (38 mg/kg). Furthermore, the determination of the ratios of phosphonate levels in leaves and those in stems allowed identifying whether the vines were sprayed with phosphonate or took up phosphonate through the roots, e.g., from contaminated groundwater. We also present data from open-field vineyards to validate the results obtained with container vines. Besides soil-borne phospho- nate, we also found phosphonate residues in enological additives and processing aids, also contributing to potential phosphonate contaminations in the final wine product. In brief, our contribution will provi- de new insights into the origin of phosphonate in vines and derived wines originating from vineyards that had not been sprayed with phosphonate in the respective growing season.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Sören Otto1, Randolf Kauer2, Yvette Wohlfahrt¹, Beate Berkelmann-Löhnertz3, Bianca May4, Ralf Schweiggert1

1. Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
2. Department of Beverage Research, Chair of Analysis & Technology of Plant-based Foods
3. Department of Viticulture, Chair of Organic Viticulture
4. Department of Crop Protection, Chair of Crop Protection in Viticulture and Horticulture
5. Department of Enology, Chair of Wine and Beverage Chemistry

Contact the author*

Keywords

phosphonic acid, contaminants, IC-ICP-MS, organic viticulture

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More