Characterizing nutrient pathways in Quebec (Canada) vineyards: Insight from stable and radiogenic strontium isotopes

Soils are a crucial interface of Earth's Critical Zone, responsible for the biogeochemical cycling of mineral nutrients. While the sources of essential nutrients such as Ca (and Sr) in plants have been widely studied, the processes by which these nutrients are transferred from the soil to the plants is less clear. We present new evidence for systematic nutrient fractionation between soils, grapes and wines from five vineyards from the Quebec terroir (Canada) using the novel stable Sr (δ88/86Sr) isotope system. We coupled this approach with traditional radiogenic 87Sr/86Sr measurements on the same samples (bulk soils, labile fraction of these soils, whole grapes, and wines) from five vineyards from the Quebec terroir (Canada) to ensure that variations in δ88/86Sr values were provoked by processes involved in Sr transfer instead of mixing between different sources. The δ88/86Sr values generally decrease from the bulk to the labile fractions of the soils to the grapes. A decrease in the difference between the soil fractions (Δ88/86Srbulk-labile) with increasing δ88/86Sr values in the labile fraction is interpreted to reflect increasing pedogenic mineral precipitation and higher soil fertility. The depleted δ88/86Sr values of the grapes are consistent with a preferential uptake of lighter isotopes by plants. This effect is magnified in soils showing higher secondary mineral precipitation. An increase in the δ88/86Sr values from the grapes to the wines reflects the separation of the skin/seeds and the juice (pulp enriched in 88Sr) in the winemaking process. This mixing relationship is supported by a correlation between the Sr concentrations and the δ88/86Sr values of the wines and grapes. These findings suggest promising new applications of stable Sr isotopes values for studying soil fertility and the impact of nutrient availability for plant growth in agricultural ecosystems as well as the impact of the maceration processes in the production of wine.