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

Università degli Studi di Torino, Torino, Piedmont, Italy
Food Additives and Contaminants (Impact Factor: 2.13). 03/2002; 19(2):126-33. DOI: 10.1080/02652030110071336
Source: PubMed


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.

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Available from: Maurizio Aceto
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    • "In particularly important and easy to apply is the matrix matching method, which offers the possibility for obtaining a simple external calibration by preparing standard solutions as similar as possible to the samples. In fact atomic absorption spectrometry (AAS) techniques are generally little prone to interference caused by organic compounds due to high temperatures involved in atomization steps (Aceto et al 2002). "
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    • "The content of lead, cadmium, and copper in wines from hybrid grapes was found to be from 39% to 58% below the average of our experiment (Table 4). The amount of lead in wine is restricted in several countries by law to guarantee consumer health protection (Aceto et al., 2002). In our experiment higher concentrations of Pb were detected in the PNRo and the CSFr, lower concentrations in wines from Chile and Estonia. "
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    ABSTRACT: Since the formulation of the "French paradox", red grape wines are generally considered to be health-promoting products rather than culpable alcoholic beverages. The total wine production, totalling an equivalent of 30 billion 750 mL bottles in 2009, only verifies the fact that global demand is increasing and that the polyphenols present in wines are accounting for a significant proportion of the daily antioxidant intake of the general population. Both statements justify the interest of new regions to be self-sufficient in the wine production. Novel cold tolerant hybrid grape varieties also make it possible to produce wines in regions where winter temperatures fall below -30 degrees C and the yearly sum of active temperatures does not exceed 1750 degrees C. Also the greater disease resistance of hybrid grapes - which allows production with less chemical plant protection agents - attracts attention. It is understood that the new regions and varieties raise questions about the quality of these wines. Therefore, the aim of our work was to determine to which extent wines produced from hybrid grapes differ from wines vinified from common grapes regarding their phenolic, saccharidic, and acidic spectra and elemental composition. Results demonstrate that although the polyphenolic spectra of red wines produced from hybrid grapes are generally similar to those of traditional wines, they show a wider range of anthocyanins, a balanced phenolic acid profile, qualitative differences in saccharide composition, and a very low heavy metal content.
    Full-text · Article · Jan 2014 · Proceedings of the Estonian Academy of Sciences
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    • "The concentrations of several trace elements vary considerably even in foods belonging to similar groups, and those of both minor and trace elements vary widely between foods belonging to different groups. The problem of trace element analysis can be overcome by freeze-drying of mixed diets as this may lead to six fold enrichment of the component(Benramdane 1999; Aceto 2002). "

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