Assessment of minerals in aged grape marc distillates by FAAS/FAES and ICP-MS. Characterization and safety evaluation

First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour Parameters

“…These parameters are the same as in young orujo and only change the minimum and maximum values fi xed for them, although the ageing process changes the chemical composition of young distillate and as consequence its sensory profi le (23). The infl uence of the species of oak wood and time of ageing on the mineral composition of distillate was also observed (24), and the results showed a great infl uence of the species of oak wood on the fi nal composition of the distillate.…”

Rapid Determination of Trace Elements in Macedonian Grape Brandies for Their Characterization and Safety Evaluation

“…Trace element concentration in distillates produced around the world (brandy, cognac, rum, and whisky) is a significant parameter with a positive or negative effect on the quality of the final product (Green et al 1997;Ibanez et al 2008;Rodriguez et al 2010;Ivanova-Petropulos et al 2013;Rodríguez-Solana et al 2014). From nutritional and toxicological points of view, elements are classified into essential and non-essential.…”

“…From nutritional and toxicological points of view, elements are classified into essential and non-essential. Elements such as Ca, Cr, Co, K, Mg, Mn, Na, Se, and Zn are considered as essential elements for the human organism, while As, Cd, and Pb are harmful elements because they are not chemically or biologically degradable (IvanovaPetropulos et al 2013;Rodríguez-Solana et al 2014).…”

“…The sources of metals in alcoholic beverages are multiple including raw materials, vessels used during fermentation, distillation equipment, added substances during brewing, bottling process, aging/storage, and adulteration (Rodriguez et al 2010;Rodríguez-Solana et al 2014;Ivanova-Petropulos et al 2015). Therefore, information about the content of metals in brandies is of great importance for producers and consumers for their health protection against toxic elements, as well as for the government authorities in order to guarantee the quality of the own traditional product.…”

“…Although Macedonian regulations control several parameters associated to the quality of alcoholic beverages such as methanol, aldehydes, esters, alcohols, total acidity, extract, and furfurol (Official Gazette of Republic of Macedonia 2010) and metals such as Cu, Fe, Zn, Pb, and Sn (Official Gazette of SRM 1980), large quantities of brandies produced under domestic conditions are sold on the market without any quality control. The concentration of metals in beverages produced in various countries has been the subject of many studies (Mena et al 1997;Capote et al 1999;Cvetković et al 2002;Soufleros et al 2004;Jurado et al 2007;Barciela et al 2008;Ivanova-Petropulos et al 2013;Bonić et al 2013;Ly et al 2013;Rodríguez-Solana et al 2014;Froes-Silva et al 2015), but to the best of our knowledge, such data are not readily available for brandy samples from Republic of Macedonia.…”