Heavy metal (Pb, Cu, Zn and Cd) content in wine produced from grape cultivar Mavrud, grown in an industrially polluted region

Angelova, V.; Ivanov, Angel S; Braikov, D.; Ivanov, K.

doi:10.20870/oeno-one.1999.33.3.1022

Cited by 9 publications

(8 citation statements)

References 5 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For toxic elements, As, Cd, and Pb were generally significantly higher for Vineyards 2, 3, and 4 than Vineyards 1 and 5 ( Table 4 ). Leaf Ca, K, Mg, Fe, Mn, Cr, and Zn concentrations in our study were comparable with values reported by Angelova et al [ 35 ], Chopin et al [ 24 ], Cugnetto et al [ 7 ], Milićević et al [ 29 ], Vystavna et al [ 36 ], and Vystavna et al [ 37 ].…”

Section: Resultssupporting

confidence: 91%

Transfer of Macronutrients, Micronutrients, and Toxic Elements from Soil to Grapes to White Wines in Uncontaminated Vineyards

Richardson

Chase

2021

IJERPH

View full text Add to dashboard Cite

Wine is a popular beverage and may be a source of nutrient and toxic elements during human consumption. Here, we explored the variation in nutrient and toxic elements from soils to grape berries and commercial white wines (Chardonnay) at five USA vineyards (New York, Vermont, California, Virginia) with strongly contrasting geology, soils, and climates. Samples were analyzed for macronutrients (Ca, K, and Mg), micronutrients (Mn, Cu, and Zn), and toxic elements (As, Cd, and Pb). Our study showed contrasting macronutrient, micronutrient, and toxic element concentrations in soils and in vines, leaves, and grapes. However, plant tissue concentrations did not correspond with total soil concentrations, suggesting a disconnect governing their accumulation. Bioconcentration factors for soil to grape berry transfer suggest the accumulation of Ca, K and Mg in berries while Fe, Mn, Cu, Zn, and Pb were generally not accumulated in our study or in previous studies. Wines from the five vineyards studied had comparable nutrient, micronutrient, and toxic metal concentrations as wines from Germany, Italy, Portugal, Spain, Croatia, Czech Republic, and Japan. The transfer of nutrients and toxic elements from grape berries to wine indicated that only Ca, K, and Mg were added or retained while concentrations of all other micronutrients and toxic elements were somewhat to extensively diminished. Thus, there appears to be a substantial effect on the geochemistry of the wine from the grape from either the fermentation process (i.e., flocculation), or a dilution effect. We conclude that soils, geology, and climate do not appear to generate a unique geochemical terroir as the transfer and concentration of inorganic nutrients appear to be comparable across strongly contrasting vineyards. This has several implications for human health. Nutrients in wine have potential impacts for human nutrition, as wine can meet or exceed the recommended dietary requirements of Ca, K, Mg, and Fe, and toxic metals As and Pb concentrations were also non-trivial.

show abstract

Section: Resultssupporting

confidence: 91%

Transfer of Macronutrients, Micronutrients, and Toxic Elements from Soil to Grapes to White Wines in Uncontaminated Vineyards

Richardson

Chase

2021

IJERPH

View full text Add to dashboard Cite

show abstract

“…As concentrations up to 1000 mg copper sulphate per kg soil can still be found in some places (Flores-Vélez et al 1996 ) and surface layer of soil poses the highest level of copper as reported by Angelova et al ( 1999 ) isolation of Pseudomonas strains at this depth (5 cm) hereby corresponds to the copper resistance traits. Therefore, anthropogenic accumulation of copper likely explains the prevalence of Pseudomonas that could support the growth of plants treated with copper sulphate over the years in order to control fungal diseases.…”

Section: Discussionmentioning

confidence: 60%

Comprehensive genomic and phenotypic metal resistance profile of Pseudomonas putida strain S13.1.2 isolated from a vineyard soil

et al. 2016

View full text Add to dashboard Cite

Trace metals are required in many cellular processes in bacteria but also induce toxic effects to cells when present in excess. As such, various forms of adaptive responses towards extracellular trace metal ions are essential for the survival and fitness of bacteria in their environment. A soil Pseudomonas putida, strain S13.1.2 has been isolated from French vineyard soil samples, and shown to confer resistance to copper ions. Further investigation revealed a high capacity to tolerate elevated concentrations of various heavy metals including nickel, cobalt, cadmium, zinc and arsenic. The complete genome analysis was conducted using single-molecule real-time (SMRT) sequencing and the genome consisted in a single chromosome at the size of 6.6 Mb. Presence of operons and gene clusters such as cop, cus, czc, nik, and asc systems were detected and accounted for the observed resistance phenotypes. The unique features in terms of specificity and arrangements of some genetic determinants were also highlighted in the study. Our findings has provided insights into the adaptation of this strain to accumulation and persistence of copper and other heavy metals in vineyard soil environment.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-016-0269-x) contains supplementary material, which is available to authorized users.

show abstract

“…The limit set by the European Union for iron in the wine is less than 30 mg/L, or according to the International Organisation of Vine and Wine (OIV) less than 10 mg/L. Most of the heavy metals in the grapes precipitate during fermentation into the sediments, which is the reason for their significantly lower content in the wine [8]. The application of fining agents, such as bentonite, copper sulfate (Al, Ca, Cd, Cr, Cu, Fe, Zn) and other environmental pollution (Cd, Co, Cr, Hg, Ni, Pb, V) may contribute also to wine contamination [9].…”

Section: -Results and Discussionmentioning

confidence: 99%

Determination of Iron, Copper and Zinc in the Wine by FAAS

et al. 2020

View full text Add to dashboard Cite

Objectives: The purpose of this paper has been to determine quantitatively the presence of some heavy metals (Fe, Cu and Zn) which are of particular importance for the wine quality and human health. A total of 41 samples have been analyzed during different stages of winemaking. Methods: The determination of heavy metals is done by analytical technique known as Flame Atomic Absorption Spectroscopy (FAAS). The limit set by the EU directive EC 606/2009 and International Office of Vine and Wine (OIV) has been taken as reference values. Results and Discussion: None of the analyzed samples has exceeded the limits set by the EU and OIV, excluding the type of white wine known as Rhine Riesling. In this sample the Cu concentration exceeds several times the permissible values. Findings: It has been observed that heavy metals immediately after the alcoholic fermentation process probably continue to remain even for a while in the upper part until wine sediment forms at the bottom of the tank. A higher concentration of heavy metals was observed in the samples taken from the bottom of the wine tank. Conclusion: The analyzed wines samples do not pose a risk in the future to human health. Doi: 10.28991/esj-2020-01240 Full Text: PDF

show abstract

Heavy metal (Pb, Cu, Zn and Cd) content in wine produced from grape cultivar Mavrud, grown in an industrially polluted region

Cited by 9 publications

References 5 publications

Transfer of Macronutrients, Micronutrients, and Toxic Elements from Soil to Grapes to White Wines in Uncontaminated Vineyards

Transfer of Macronutrients, Micronutrients, and Toxic Elements from Soil to Grapes to White Wines in Uncontaminated Vineyards

Comprehensive genomic and phenotypic metal resistance profile of Pseudomonas putida strain S13.1.2 isolated from a vineyard soil

Determination of Iron, Copper and Zinc in the Wine by FAAS

Contact Info

Product

Resources

About