Investigation on possible relationships between the content of sulfate and selected metals in Chianti wines

Tamasi, Gabriella; Pagni, Daniele; Carapelli, Claudio; Justice, Nicholas B.; Cini, Renzo

doi:10.1016/j.jfca.2009.12.011

Cited by 18 publications

(15 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mean value for CCu (0.14 mg L -1 ) is very low with respect to MAC Cu (1 g L -1 ) and compares well with that found for CdB samples. When compared to other red Chianti wines from the same area the CF (and CdB, too) samples have very low values for CCu (Tamasi, 2010).…”

Section: Metalsmentioning

confidence: 72%

“…It has to be remarked that for all the wines the content of the metal is very low when compared to other red wines from the same area (Chianti) or from other areas in Italy or from other countries (Tamasi, 2010). The maximum allowable concentration for Cu in wines under the Italian and EC regulation is 1 mg L -1 (Commission Regulation European Community, 2000).…”

Section: Metalsmentioning

confidence: 99%

See 1 more Smart Citation

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Tamasi¹,

Owens²,

Cascella³

et al. 2013

JFR

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Metalsmentioning

confidence: 72%

Section: Metalsmentioning

confidence: 99%

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Tamasi¹,

Owens²,

Cascella³

et al. 2013

JFR

Self Cite

View full text Add to dashboard Cite

show abstract

“…FAAS is the most used and easily accessible technique for determination of alkaline and alkali-earth metals as well as Cu, Fe, Mn, and Zn, with respect to concentration range of these metals in wines [6,25,26]. Accordingly, trace metals like Pb, Cd, Cr, and As are generally determined by GFAAS [18,[27][28][29][30].…”

Section: Determination Of Metals In Winementioning

confidence: 99%

Metals in Wine—Impact on Wine Quality and Health Outcomes

Tariba

2011

Biol Trace Elem Res

142

118

View full text Add to dashboard Cite

Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

show abstract

“…The levels of metals in Ethiopian traditional fermented beverages (this study) were compared with the levels of metals in Nigerian beer [19], Ethiopian wines [24], Romanian wines [32], Chianti (Italian) wines [46], beers from different country of origin (including British, Dutch, German, Norwegian, Polish, Spanish and Others) [47], Cretan wines and wine products from Greek [48], different African beverages (including coconut palm wine, bamboo wine, banana wine, kibuku, safari' lager, konyagi' gin, moonshine, komoni and wanzuki) commercially available in Tanazania [49] and Nigerian wines [50]. [24] in wine, 0.001 -1.5 mg L -1 [47] and 0.08 -0.15 mg L -1 [19] in beer, 2.5 -5.8 mg L -1 [49] in coconut palm wine, 1.03 mg L -1 [49] in bamboo wine, 3.5 -14.…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

“…[24] in wine, 0.001 -1.5 mg L -1 [47] and 0.08 -0.15 mg L -1 [19] in beer, 2.5 -5.8 mg L -1 [49] in coconut palm wine, 1.03 mg L -1 [49] in bamboo wine, 3.5 -14. [48], 0.15 mg L -1 [50], 0.14 -0.93 mg L -1 [46], 0.24 -0.98 mg L -1 [32] and 0.5 -1.50 mg L -1 [24] in wine and 0.04 -0.09 mg L -1 [19], and 0.008 -0.8 mg L -1 [47] in beer, 0.3 -1.2 mg L -1 [49] in coconut palm wine, 0.4 mg L -1 [49] in bamboo wine, 0.3 -0.5 mg L -1 [49] in komoni, 0.04 -0.2 mg L -1 [49] in wanzuki, 0.5 -0.8 mg L -1 [49] in banana brew and 0.1 -31.2 mg L -1 [49] in moonshine have been reported. The obtained concentrations of Cu in Ethiopian fermented alcoholic beverages are found comparable and within the range in beer (0.008 -0.8 mg L -1 ) and wine (0.14 -1.5 mg L -1 ).…”

Section: Comparison Of the Levels Of Metals In Ethiopian Fermented Almentioning

confidence: 99%

Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2017

Bull. Chem. Soc. Eth.

View full text Add to dashboard Cite

ABSTRACT. Evaluation of the levels of essential and non-essential metal concentrations in Ethiopian traditional fermented alcoholic beverages (Tella, Tej, Birz, Korefe, Keribo and Borde) was conducted using atomic absorption spectrophotometer (AAS) after HNO3/H2O2 digestion process. A total of 10 bulk samples were collected randomly from vending houses at five different sub-cities of Addis Ababa, the capital city of Ethiopia (Lideta-Kolfe, Bole-Kirkose, Yeka-Gullele, Arada-Addis Ketema and Akaki-Kaliti-Lafto) and from five nearby towns (Sebeta, Dukem, Sululta, Sendafa, and Burayu) of Oromia Regional State. The considered metals include: Ca, Mg, Fe, Zn, Cd, Cr, Cu, Ni, Pb, Co and Mn to ascertain their levels. With 88-96% recovery Ca, Mg, Fe, Zn, Cu, Cd, Pb and Mn were detected at varying concentrations in the beverages, while Co, Ni and Cr were below detection limits. All the beverages were rich in Ca, Mg and Zn. Among the trace metals found Zn was the first. The levels of the trace metals were generally low, and within statutory safe limits set by World Health Organization (WHO). Mineral concentrations were found to be significantly different among the beverages studied (p < 0.05). The levels of metals in the Ethiopian fermented beverages were found comparable with the reported ones.

show abstract

Investigation on possible relationships between the content of sulfate and selected metals in Chianti wines

Cited by 18 publications

References 20 publications

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Metals in Wine—Impact on Wine Quality and Health Outcomes

Assessment of essential and non-essential metals in Ethiopian traditional fermented alcoholic beverages

Contact Info

Product

Resources

About