Atomic absorption spectrometry in wine analysis
Keywords:wine, trace elements, determination, speciation, AAS
This article reviews methods for the determination and identification of trace elements in wine by using atomic absorption spectrometry (AAS). Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product. Levels of trace elements in wine are important from both points of view: organoleptic – Fe, Cu, Mn and Zn concentrations are directly related to the destabilization and oxidative evolution of wines, and toxicological – toxic elements content should be under the allowable limit, wine identification. The identification of metals in wine is subject of increasing interest since complexation may reduce their toxicity and bioavailability. AAS is one of widely used methods for routine analytical control of wine quality recommended by the International Organization of Vine and Wine. Two main approaches – preliminary sample digestion and direct instrumental measurement combined with AAS for trace element determination in wines are reviewed and discussed. Procedures for various sample pretreatments, for trace element separation and preconcentration are presented. Advances in metal identification studies in wines based on AAS are presented.
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