Determination of Trace Elements in Wine by Atomic Spectroscopy and Electroanalytical Methods

Abstract

The chapter will outline the basic theory, advantages and disadvantages, experimental considerations and set up of various atomic spectroscopy, and electroanalytical quantification methods and their specific application to trace element determination in wines. The reader will gain an introduction to most popular elemental analysis methods used in beverage analysis. Copper, iron, manganese, and zinc will be used as examples of essential trace elements throughout the chapter that at high levels may affect the properties of wine as well as the sensory experience of the consumer. Furthermore, special considerations that should be given to wine as a sample matrix for quantitative analysis of inorganic elements and the use of standard addition methods will be described.

Determination of Iron, Copper and Zinc in the Wine by FAAS

“…Phytosanitary treatments using Bordeaux mixture or zinc (Zn) fungicides are often used in vineyards, which increase soil copper (Cu) and Zn contents [13,18]. The authors found that bentonite fining significantly lowered concentrations of K, Cu, Rb, and Zn [14,19]. The values set by the European Union for zinc concentration in the wine are less than 30mg /L, while according to International Organisation of Vine and Wine (OIV) they should be lower than 5mg /L.…”