“…Even better results in terms of characterization of these alcoholic beverages are obtained when concentrations of elements {e.g., Cu, Hg, Th and Mo [23], Ca, Mg and K [44], Ca and Mg [47], Cu, Fe, Mg and Mn [29], Cu [15], Cu and Fe [30], Cu, Mg and Mn [21]} are used with concentrations of the specific organic species determined in these beverages (i.e., alcohols, aldehydes, ketones, sugars, polyphenols, and volatile compounds).…”