Trace Element Partitioning in ‘Sibera’ Grapevines as Affected by Nitrogen Fertilisation

A study on grapevine cv. Sibera was carried out in a vineyard located near Kraków (Poland) in 2010 and2011. The plants were treated with three nitrogen application rates (0, 50 and 100 kg N ha-1), administeredas ammonium nitrate in a single application three weeks before flowering. Samples of leaf petioles andblades, as well as grapes, were taken. After wet microwave digestion in HNO3, the nutrient elements boron(B), copper (Cu), iron (Fe), zinc (Zn), manganese (Mn), molybdenum (Mo) and sodium (Na), and thetrace elements aluminium (Al), barium (Ba), cadmium (Cd), chromium (Cr), lithium (Li), nickel (Ni),lead (Pb), strontium (Sr), titanium (Ti) and vanadium (V), were measured using the ICP-OES technique.Environmental factors such as temperature and available water had a significant effect on the nutrientconcentration in the grapes. In the wet and warm 2010 vintage, higher amounts of B, Cu, Cd, Ti and Vwere measured in the leaves, and of Mn, Al, Ba and Ti in the grape juice. The dry season of 2011 increasedthe leaf Fe, Mn, Zn, Mo, Na, Ba, Cr, Li and Ni content, which was associated with a higher Zn, Mo, Na,Sr, Cd and Ni concentration in the grape must. The study showed that, in slightly acid soils, mineral Nfertilisers containing ammonium can augment the uptake and accumulation of microelements such asFe, Mn, Zn, Al and Ti by the grape must. In contrast, nitrogen fertilisation depressed the concentrationsof some elements, such as B, Fe, Mn, Cd, Cr, Ni and Ti in the leaves. Correlations between the mineralcontent of the analysed plant tissues are also discussed

Wine of Cool-climate Areas in South Poland

A number of new vinery production regions, especially in the southern parts of Poland, have appearedin the last ten-odd years. This study was aimed at completing the chemical characterisation of wineproduced from ten Polish grape cultivars planted near Krakow. The wine was analysed to determineorganic acid concentrations, total polyphenols and extract content, antioxidant activity, alcohol content,total acidity and pH. Moreover, a sensory analysis was performed on the wine. Significant differenceswere recorded between red and white wine. The total acidity expressed as tartaric acid, and tartaric andmalic acid concentrations, were significantly higher in white and red wines, whereas antioxidant activityand phenolic content were significantly higher in the red wines. Similarities and relationships betweenvarious parameters and specific wine brands were further examined with cluster analysis. Our resultsshow that, under Polish climatic conditions, it is possible to produce wine with quality comparable towine from established wine denomination regions. Selected wine brands showed high antioxidantactivity (FRAP – ferric reducing antioxidant power) and a high level of polyphenols. This study alsoprovides confirmation that wines from colder climates frequently reveal unique and desirable properties