Multi-element analysis of wines

Ivanova, Violeta (2014) Multi-element analysis of wines. In: From Molecules to Functionalized Materials SOE DAAD 2014, 5-10 Sept 2014, Ohrid, Macedonia.

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Abstract

The knowledge of the element composition in wine is very important from toxicological point of view, since it could contains harmful elements, such as Pb, As and Cd, and from nutritional point of view, since wine contains essential elements for the human organism, such as Ca, Cr, Co, K, Se and Zn [1]. The presence of metals (i.e. Al, Zn, Cu, Fe, Pb) in wine is important for efficient alcoholic fermentation and for its sensorial characteristics (flavor, aroma, freshness). The element composition of the wines may be influenced by many factors such as elemental levels in the soil, fertilization practices, as well as processing conditions. Atomic absorption spectroscopy (AAS) is a technique suitable for direct determination of trace elements in wine, one or few elements simultaneously [2]. Electrothermal atomic absorption spectroscopy (ETAAS) technique offers high sensitivity and selectivity for determination of low levels of metals. The most versatile techniques for wine multi-element analysis are inductively coupled plasma - optical emission spectrometry (ICP-OES) and inductively coupled plasma - mass spectrometry (ICP-MS) providing high detection power, high selectivity and sensitivity [3]. However, wine is a complex matrix, containing high ethanol content and other organic compounds and therefore, sample pretreatments, such as dilution and extraction (microextraction techniques with solvents for extraction, single-drop microextraction and dispersive liquid–liquid microextraction) are used in order to extract the metal ions bound in stable complexes. Heating the samples with HNO3, HClO4, and H2SO4 or mixtures of these acids are commonly used digestion methods, as well as microwave heating digestion in high-pressure digestion vessels using HNO3, HCl, H2SO4, and H2O2.The knowledge of the element composition in wine is very important from toxicological point of view, since it could contains harmful elements, such as Pb, As and Cd, and from nutritional point of view, since wine contains essential elements for the human organism, such as Ca, Cr, Co, K, Se and Zn [1]. The presence of metals (i.e. Al, Zn, Cu, Fe, Pb) in wine is important for efficient alcoholic fermentation and for its sensorial characteristics (flavor, aroma, freshness). The element composition of the wines may be influenced by many factors such as elemental levels in the soil, fertilization practices, as well as processing conditions. Atomic absorption spectroscopy (AAS) is a technique suitable for direct determination of trace elements in wine, one or few elements simultaneously [2]. Electrothermal atomic absorption spectroscopy (ETAAS) technique offers high sensitivity and selectivity for determination of low levels of metals. The most versatile techniques for wine multi-element analysis are inductively coupled plasma - optical emission spectrometry (ICP-OES) and inductively coupled plasma - mass spectrometry (ICP-MS) providing high detection power, high selectivity and sensitivity [3]. However, wine is a complex matrix, containing high ethanol content and other organic compounds and therefore, sample pretreatments, such as dilution and extraction (microextraction techniques with solvents for extraction, single-drop microextraction and dispersive liquid–liquid microextraction) are used in order to extract the metal ions bound in stable complexes. Heating the samples with HNO3, HClO4, and H2SO4 or mixtures of these acids are commonly used digestion methods, as well as microwave heating digestion in high-pressure digestion vessels using HNO3, HCl, H2SO4, and H2O2.

Item Type: Conference or Workshop Item (Lecture)
Subjects: Natural sciences > Chemical sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 06 Oct 2014 08:23
Last Modified: 06 Oct 2014 08:23
URI: http://eprints.ugd.edu.mk/id/eprint/11071

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