Study on the behavior of Cu in vineyard soils

Abstract

Viticulture is an economically significant activity and a cultural legacy in many regions of the world. Environmental issues, economic interests, consumer concerns, and food safety have sparked the interest of winegrowers in converting vineyards to organic production (OP). However, the advantages of organic farming, both environmental and economic, remain a topic of debate, particularly due to the high amount of copper (Cu) used. The use of copper-based fungicides over centuries has resulted in the accumulation of this element in soils. In the Douro Region, in addition to the existence of very old vineyards, there is a growing number of vineyards in OP, making soil contamination by Cu a concern. Thus, this study aims to evaluate the fate and behavior of Cu in vineyard soils with different physicochemical properties and under different management practices. The results showed that, in all studied locations, the observed Cu levels were higher than those of the adjacent forest soils, and the vineyards in OP presented significantly higher levels than the others. It was found that the Cu retention phases are similar in the three studied vineyards, with the residual fraction being the most representative.