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

Details zur Publikation
Autorenliste: Pour Nikfardjam, Martin S.; Patz, Claus-Dieter; Kauer, Randolf; Schultz, Hans Reiner; Dietrich, Helmut
Verlag: Institut Fuer Rebenzuechtung Geilweilerhof der
Jahr der Veröffentlichung: 1999
Quelle: Vitis
Bandnummer: 38
Heftnummer: 4
Erste Seite: 179
Letzte Seite: 182
ISSN: 0042-7500
eISSN: 2367-4156
Sprachen: Englisch


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.