Metals in wine occur at the mg l-1 level or less and, though not directly related to the taste of the final product, their content should be determined because excess is undesirable, and in some cases prohibited, due to potential toxicity. Lead content in wine, for example, is restricted in several states by legislation to guarantee consumer health protection. Of several methods for metal determination, techniques of atomic spectroscopy are the most sensitive and rapid. Most of the elements present in wine can be determined with these techniques, at concentrations ranging from the mg l-1 to the microgram l-1 level. Here, inductively coupled plasma-atomic emission spectrometry (ICP-AES), flame atomic absorption spectrometry (flame-AAS) and graphite furnace-atomic absorption spectrometry (GF-AAS) are compared for their characteristics as employed in metal determination in wine.

Determination of metals in wine with atomic spectroscopy (flame-AAS, GF-AAS and ICP-AES); a review Part A Chemistry, analysis, control, exposure & risk assessment

The effect of red and white wines on nonheme-iron absorption in humans.

Metals in wine occur at the mg l(-1) level or less and, though not directly related to the taste of the final product, their content should be determined because excess is undesirable, and in some cases prohibited, due to potential toxicity. Lead content in wine, for example, is restricted in several states by legislation to guarantee consumer health protection. Of several methods for metal determination, techniques of atomic spectroscopy are the most sensitive and rapid. Most of the elements present in wine can be determined with these techniques, at concentrations ranging from the mg l(-1) to the microg l(-1) level. Here, inductively coupled plasma-atomic emission spectrometry (ICP-AES), flame atomic absorption spectrometry (flame-AAS) and graphite furnace-atomic absorption spectrometry (GF-AAS) are compared for their characteristics as employed in metal determination in wine.

Determination of metals in wine with atomic spectroscopy (flame-AAS, GF-AAS and ICP-AES); a review

Determination of Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Sr and Zn in red wine samples by inductively coupled plasma optical emission spectroscopy: Evaluation of preliminary sample treatments

A rapid, accurate, and precise method is described for the direct determination of lead in wine and other alcoholic beverages, using a flow injection−hydride generation−atomic absorption spectrometry system (FI-HG-AAS). Lead hydride was generated in HNO3−H2O2 medium using NaBH4 as the reducing agent. To increase the efficiency of lead hydride generation and to produce mineralized samples, a microwave oven was coupled on-line to the FI-HG-AAS system for some samples. This method was used with 70 samples of wine produced in Spain and with 64 samples of other alcoholic beverages widely consumed in that country. The concentrations of lead ranged in wine from not detectable (ND) to 1125.00 μg/L and in other alcoholic beverages from ND to 444.70 μg/L. Keywords: Lead contamination; wine; alcoholic beverages; atomic absorption spectrometry

Determination of Lead Contamination in Spanish Wines and Other Alcoholic Beverages by Flow Injection Atomic Absorption Spectrometry

Fourteen wines from Mentrida (Toledo, Spain) were examined by atomic absorption spectrophotometry (AAS) in order to measure the concentrations of Fe, Cu, Zn, Mn, and Ph, using two different methods of sample preparation for the metal analyses: analysis of untreated samples and analysis of wet-mineralized samples. This was camed out in order to elaborate a suitable method for their determination after studying the possible matrix effects originating in either the organic or inorganic components. The influence of the vinification system on trace metal content and the stability and salubrity of these wines in relation to certain toxic metal concentrations was also examined.

M. Carmen Martínez Para

Papers

Determination of Fe, Cu, Zn, Mn, and Pb in D.O.C. Méntrida wines