Effects of Certain Metals and Alloys on Claret‐and Sauterne‐type Wines Made From Vinifera Grapes

Abstract

zinc caused wines containing 25 mg. per liter of SO, to become turbid; but copper, lead, and nickel did not cause clouding when wines contained up to 450 mg. of SO, per liter. Searle, La Que, and Dohrow (1934) added various quantities of the citrate salts of aluminum, chromium, copper, iron, nickel, tin, and zinc t o win@ made from labrusca grapes grown in Canada and then observed them periodically for changes in taste and appearance. Small amounts of tin and iron caused turbidity, whereas even large quantities of nickel and zinc did not cause any perceptible changes. Copper and aluminum caused sIight changes in appearance, and chromium tended to cause the 'Now chemist for 3. Ribari & Sam, h e . Winery, Madrone, Calif.

Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods

“…Although Cr, Li, Al and Sr are not included in the WHO guidelines, their concentrations lay within the ppb level in the four samples. In particular aluminum, which is likely to induce clouding and decreasing wine stability at increasing pH values (Mrak, Cash, & Caudron, 1937), was below the limit of quantitation (in the order of ppt) for all samples investigated. The content of Cr, which is crucial in foods due to its toxicity, ranged between 8.2-10.7 ppb, which is far below the ppm levels previously published for tannin extracts (Zmozinski, Pretto, Borgesa & Vale, 2015, Mehra, Lynch, Saikat, & Chan, 2013.…”

Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines

“…In this study, the concentration of Al in DAP-treated wines was significantly higher than in the Control wine (Figure 4, Table S4). Aluminium plays a role in Remediation strategies for volatile sulfur compounds modulating wine oxidation, and interestingly, it has also been associated with H 2 S generation in wine (Mrak et al 1937, Rankine 1963, Zoecklein et al 1999. The role of Al in H 2 S production is currently a topic of interest with the increase of wine packaged in Al cans and the higher incidence of H 2 S-associated off-aromas in these wine products (Maslov-Bandic and Sacks 2019).…”

Winery Utilities

“…Other researchers have expressed more concern for metal contamina- tion in wine manifested as adverse taste, odor, and turbidity similar to those identified in Table 6.3 as coming from wine-to-metal contact because of a poor choice in materials of construction for pumps, piping, and storage containers or from metal contamination from mineral dusts and soil picked up during grape harvest (73). The almost universal contemporary use of stainless steel and polyvinylchloride pipe and stainless steel pump housings with Buna-N rubber, brass, or stainless impellers throughout the wine industry has virtually eliminated wine-to-troublesome-metal contact.…”