A modified HPLC method to detect salicylic acid in must and wine after its application in the field to induce fungus resistance

Authors

  • M. Pour Nikfardjam
  • C. D. Patz
  • R. Kauer
  • H. Schultz
  • H. Dietrich

DOI:

https://doi.org/10.5073/vitis.1999.38.179-182

Keywords:

salicylic acid, HPLC, wine, must, systemic acquired resistance (SAR)

Abstract

Since the application of salicylic acid (SA) to induce systemic acquired resistance (SAR) in plants is currently discussed as an alternative for copper against downy mildew (Plasmopara viticola), a sensitive HPLC method with UV/Vis-DAD-detection was developed to determinate SA in must and wine. The rate of recovery was 92 % at a level of 0.15 mg . l-1 with a detection limit of 0.003 mg . l-1. We have analyzed several musts and wines from field experiments with SA application and have compared their SA concentrations with 23 commercially available German wines. Nearly all samples contained small amounts of SA. The mean concentration in white and red wines was 0.05 mg . l-1 (0.11 mg . l-1 max.) and 0.16 mg . l-1 (0.43 mg . l-1 max.), respectively. Application of SA downy mildew control did not increase the amounts of SA in must or wine.

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Published

2015-07-30

Issue

Vol. 38 No. 4 (1999): Vitis

Section

Article

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