THE RELATIONSHIP BETWEEN THE CONTENT OF IRON AND COPPER IN THE SOILS AND WINES FROM THE LOCAL VINEYARDS OF THE CONTINENTAL CROATIA: A PRELIMINARY RESEARCH

Abstract

Samples of red and white wine together with corresponding soils from the domestic vineyards of the continental Croatia were selected for analysis. Vineyard soil cover (Stagnosols and Rendzina) is developed over the Plio-Quaternary non-consolidated deposits (gravel, sand, silt, clay) or marly limestones. Within soils overlying non-consolidated deposits containing clays pH value range from 5.4 to 6.6, whereas maximum measured pH of 7.5 is attributed to soil developed over marly limestones. Soil and wine samples was determined by the total content of copper and iron using flame atomic absorption spectrometry (FAAS). Results are compared to the maximum permitted concentrations (MPC) by the relevant Croatian regulations. Copper concentrations are elevated within all measured wines (from 1.7× to 2.0× with respect to MPC) and two soil samples (up to 2.4× with respect to MPC), due to extensive use of agrochemicals in the vineyards. Increased concentrations of iron within wine and corresponding soil were determined at locality with low soil pH (5.5). Preliminary research demonstrates a plausible link between the content of elements within soils developed over a specific lithology and associated wines. Increased copper concentration within wines of domestic production points to need for education of population in line with use of eco-agrochemicals. Further extensive studies with detailed physico-chemical processing of soil samples are needed (the paper is published in Croatian).

Keywords

• soil
• wine
• iron
• cooper
• continental Croatia
• local vineyards