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Provenzano, MR; El Bilali, H; Simeone, V; Baser, N; Mondelli, D; Cesari, G.
(2010): Copper contents in grapes and wines from a Mediterranean organic vineyard
FOOD CHEM. 2010; 122(4): 1338-1343. FullText FullText_BOKU

This work was conducted in an organic vineyard in Bari (South-Eastern Italy) to evaluate copper concentrations in grapes and wines of four local and international varieties (Chardonnay, Primitivo, Uva di Troia and Negroamaro) and to relate these contents to total and available copper concentrations in soil. Approximately 7.4 kg/ha of copper were used in the trial year. Soil copper availability was higher in the 0-20 cm (10.3%) than in the 20-40 cm layer (4.7%). No copper phytotoxicity was observed on leaves. Copper residues on berries and in wines resulted below the maximum residue levels (MRLs). Concentrations in berries increased with applications number and varied according to the variety. Copper content in the white wine (Chardonnay) was higher with respect to red ones (Primitivo, Uva di Troia and Negroamaro). Results provided evidence that in the natural conditions typical of a Mediterranean environment, characterised by calcareous soils and a dry climate, the use of copper formulations in vineyards according to European legislation guidelines should not raise any concern with regards to human health. (C) 2010 Elsevier Ltd. All rights reserved.
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Organic viticulture

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