2019
DOI: 10.15835/buasvmcn-hort:2018.0017
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Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study

Abstract: The long-term use of copper in viticulture has caused great copper accumulation in vineyard soils, resulting in negative effects on the environment through toxicity to aquatic and soil organisms. The aim of this study was to investigate the copper content in vineyard soils, grapes and wines from Dealu Bujorului, Murfatlar, Tarnave, Iasi and Ştefăneşti vineyards. The ICP-MS method was used for copper determination in vineyard soil, grape must and wine. Copper concentration in red wine samples was significantly … Show more

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Cited by 8 publications
(8 citation statements)
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“…On the other hand, Santos et al [ 110 ] verified that the reduction in the copper content during the last stages of the wine cycle is related to its precipitation in the storage tanks. The copper content in the vineyard soils and, consequently, in grape must and wines is related to different factors such as the total amount of copper fungicide applied during the production period, the number of days between the last application and harvest, biological specificity of cultivars during growth, and the varietal characteristics [ 111 ].…”
Section: Agricultural Use To Copper and Its Link To Alzheimer’s DImentioning
confidence: 99%
“…On the other hand, Santos et al [ 110 ] verified that the reduction in the copper content during the last stages of the wine cycle is related to its precipitation in the storage tanks. The copper content in the vineyard soils and, consequently, in grape must and wines is related to different factors such as the total amount of copper fungicide applied during the production period, the number of days between the last application and harvest, biological specificity of cultivars during growth, and the varietal characteristics [ 111 ].…”
Section: Agricultural Use To Copper and Its Link To Alzheimer’s DImentioning
confidence: 99%
“…Phytophthora infestans strain “88069” was routinely grown at 18 °C in the dark on rye sucrose agar (RSA) [ 35 ] medium in this study [ 36 ]. The potato cultivar “FAVORITA” was routinely cultured at 22 °C in a plant growth chamber with 16 h of light (8000–10,000 lux) and 8 h of dark daily.…”
Section: Methodsmentioning
confidence: 99%
“…The wine samples resulted from micro-wine production. Micro-wine production was done according to the methodology describe by Bora et al, 2016;Bora et al, 2018, Donici et al, 2019. All wines were providing by the wineries as finished wines in 750 mL bottles with cork stoppers and were stored at 3-4°C before analysis.…”
Section: Sample Collection and Microvinification Processmentioning
confidence: 99%