Trace element analysis of Cretan wines and wine products

Galani-Nikolakaki, Smaragdi M.; Kallithrakas‐Kontos, N.; Katsanos, A.A.

doi:10.1016/s0048-9697(01)00912-3

Cited by 152 publications

(155 citation statements)

References 24 publications

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“…The quality of the must and, consequently, of the wine depend, in part, on the metallic elements present (Puig-Deu et al, 1994). Elements such as Fe, Cu, Al, Zn, and Ni in excess contribute to the formation of precipitates and may cause an effect on color, aroma, or flavor of the wine (Galani-Nikolakaki et al, 2002). In addition, it is known that an excess of Fe and Cu determine wine turbidity, may delay fermentation during winemaking, and are important causes of instability, as in the case of formation of unstable colloids resulting from a reaction between two unstable cations, proteins and phosphoric acids (iron and copper casse) (Sofo et al, 2012).…”

Section: Grapementioning

confidence: 99%

Heavy Metals and Micronutrients in the Soil and Grapevine Under Different Irrigation Strategies

Oliveira

Lima

Salviano

et al. 2015

Rev. Bras. Ciênc. Solo

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Soils under natural conditions have heavy metals in variable concentrations and there may be an increase in these elements as a result of the agricultural practices adopted. Transport of heavy metals in soil mainly occurs in forms dissolved in the soil solution or associated with solid particles, water being their main means of transport. In this context, the aim of this study was to evaluate the heavy metal and micronutrient content in the soil and in the grapevine plant and fruit under different irrigation strategies. The experiment was carried out in Petrolina, PE, Brazil. The treatments consisted of three irrigation strategies: full irrigation (FI), regulated deficit irrigation (RDI), and deficit irrigation (DI). During the period of grape maturation, soil samples were collected at the depths of 0-10, 10-20, 20-40, 40-60, and 60-80 cm. In addition, leaves were collected at the time of ripening of the bunches, and berries were collected at harvest. Thus, the heavy metal and micronutrient contents were determined in the soil, leaves, and berries. The heavy metal and micronutrient contents in the soil showed a stochastic pattern in relation to the different irrigation strategies. The different irrigation strategies did not affect the heavy metal and micronutrient contents in the vine leaves, and they were below the contents considered toxic to the plant. In contrast, the greater availability of water in the FI treatment favored a greater Cu content in the grape, which may be a risk to vines, causing instability and turbidity. Thus, adoption of deficit irrigation is recommended so as to avoid compromising the stability of tropical wines of the Brazilian Northeast.

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Section: Grapementioning

confidence: 99%

Heavy Metals and Micronutrients in the Soil and Grapevine Under Different Irrigation Strategies

Oliveira

Lima

Salviano

et al. 2015

Rev. Bras. Ciênc. Solo

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“…The average concentration of Pb in wines from other localities was only 13 μg/L, which is below the average contents of Pb that are reported for some Croatian (46 μg/L, Bukovčan et al, 2009;14 -559 Lazos and Alexakis, 1989). However, the average concentration of Pb in white wines from the Stolac locality, with the exceptions of some Serbian (Suturović and Marjanović, 1998), Ethiopian (Woldemariam and Chandravanshi, 2011), Spanish (Mena et al, 1997), and Cretan wines (Galani-Nikolakaki et al, 2002), was higher than its concentration in wines reported in the available literature. Copper was found in 20 out of 24 analysed wines, with an average concentration of 482 μg/L.…”

Section: Concentrations Of Metals In Winesmentioning

confidence: 57%

“…In the recently available literature many results on concentrations of these seven metals in wines from different countries could be found. A number of researchers reported concentrations of Pb, Cu, and Zn (Lazos and Alexakis, 1989;Marin and Ostapczuk, 1992;Mena et al, 1997;Suturović and Marjanović, 1998;Galani-Nikolakaki et al, 2002;Kristl et al, 2003;Orescanin et al, 2003;Lara et al, 2005;Catarino et al, 2008;Galgano et al, 2008;La Pera et al, 2008;Bukovčan et al, 2009;Voica et al, 2009;Volpe et al, 2009;Kostić et al, 2010, Ražić andOnjia, 2010;García-Rodríguez et al, 2011;Tariba et al, 2011a;Tariba et al, 2011b;Woldemariam and Chandravanshi, 2011;Calin et al, 2012;Sen and Tokatli, 2014). Concentrations of Mn, Cr, and Ni are somewhat less frequently reported (Eschnauer, 1982;Lazos and Alexakis, 1989;CabreraVique et al, 1997;Lendinez et al, 1998;Teissèdre et al, 1998a;Galani-Nikolakaki et al, 2002;Kristl et al, 2003;Orescanin et al, 2003;Lara et al, 2005;Catarino et al, 2008;Galgano et al, 2008;Bukovčan et al, 2009;Voica et al, 2009;Volpe et al, 2009;Ražić and Onjia, 2010;García-Rodrígue...…”

Section: Introductionmentioning

confidence: 99%

Levels of selected metals in wines from different Herzegovinian viticultural localities

Blesić

Drmać

Batinić

et al. 2017

Croat. J. Food Sci. Technol.

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SummaryConcentrations of seven metals indicated as hazardous to human health (Pb, Cu, Zn, Mn, Ni, V, and Cr) were determined in 24 Hezegovinian white and red wines originating from four viticultural localities (Čitluk, Ljubuški, Stolac, and Trebinje). The concentrations of Pb, Cu, Mn, Ni, V, and Cr were determined by the ET AAS, and Zn concentrations were determined by the FAAS technique. Among seven measured metals, Zn and Mn were found in all analysed wines, while Ni was found in only four, and Cr in only five wines. Some wines contained metals at levels above the regulated maximum acceptable limits (Cu in four, Cr in three, Ni in two, and Pb in one wine). White wines from the Stolac locality were characterized by higher concentrations of Cu, Pb, and Zn. However, it was not possible to establish a firm link between the concentrations of the analysed metals and localities where grapes for wine production were grown for other wines.

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“…Matrix-matched calibration makes it possible to prepare standard solutions as similar as possible to samples (14,20,(24)(25)(26).…”

Section: Optimisationmentioning

confidence: 99%

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

Tariba

Pizent²,

Kljaković-Gašpić³

2011

Archives of Industrial Hygiene and Toxicology

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A method has been developed for direct determination of lead in wine by graphite furnace atomic absorption spectrometry (GFAAS) with Zeeman-effect background correction. The thermal behaviour of Pb during pyrolysis and atomisation stages was investigated without matrix modifi er and in the presence of Pd(NO 3 ) 2 , Pd(NO 3 ) 2 + Mg(NO 3 ) 2 x 6H 2 O, and NH 4 H 2 PO 4 + Mg(NO 3 ) 2 x 6H 2 O as matrix modifi ers. A simple 1:1 dilution of wine samples with Pd(NO 3 ) 2 as a matrix modifi er proved optimal for accurate determination of Pb in wine. Mean recoveries were 106 % for red and 114 % for white wine, and the detection limit was 3 μg L -1 . Within-run precision of measurements for red and white wine was 2.1 % and 1.8 %, respectively. in home-made wines. There were no statistically signifi cant differences (P<0.05) in Pb concentration between commercial and home-made wines or between red and white wines.

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Trace element analysis of Cretan wines and wine products

Cited by 152 publications

References 24 publications

Heavy Metals and Micronutrients in the Soil and Grapevine Under Different Irrigation Strategies

Heavy Metals and Micronutrients in the Soil and Grapevine Under Different Irrigation Strategies

Levels of selected metals in wines from different Herzegovinian viticultural localities

Determination of Lead in Croatian Wines by Graphite Furnace Atomic Absorption Spectrometry

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