Abstract
Objectives: The purpose of this paper has been to determine quantitatively the presence of some heavy metals (Fe, Cu and Zn) which are of particular importance for the wine quality and human health. A total of 41 samples have been analyzed during different stages of winemaking. Methods: The determination of heavy metals is done by analytical technique known as Flame Atomic Absorption Spectroscopy (FAAS). The limit set by the EU directive EC 606/2009 and International Office of Vine and Wine (OIV) has been taken as reference values. Results and Discussion: None of the analyzed samples has exceeded the limits set by the EU and OIV, excluding the type of white wine known as Rhine Riesling. In this sample the Cu concentration exceeds several times the permissible values. Findings: It has been observed that heavy metals immediately after the alcoholic fermentation process probably continue to remain even for a while in the upper part until wine sediment forms at the bottom of the tank. A higher concentration of heavy metals was observed in the samples taken from the bottom of the wine tank. Conclusion: The analyzed wines samples do not pose a risk in the future to human health. Doi: 10.28991/esj-2020-01240 Full Text: PDF
Highlights
Without any doubt, wine is widely consumed beverage in the world with very obvious commercial value and social importance
The limit set by the European Union for iron in the wine is less than 30 mg/L, or according to the International Organisation of Vine and Wine (OIV) less than 10 mg/L
We can see that in the upper part of the wine tank, the concentration of iron is higher compared to the bottom, a process which probably changes over time, up to in wine purification and sediment formation
Summary
Wine is widely consumed beverage in the world with very obvious commercial value and social importance. Several elements (especially Cd, Cu, Fe, Mn, Sn and Zn) when present in excessively high concentration in wines, adversely affect the organoleptic quality and the stability of the wine [3]. Several metals and metalloids, such as Cd, Pb, Sn, Hg, and As, are known to be potentially toxic. The analysis for certain elements in wines and fruit wines is of special interest due to their toxicity in case of excessive intake and the effect they seem to have on the organoleptic properties of these alcoholic beverages. The excessive presence of the elements like Al, Cu, Fe, and Zn has a definite negative effect on the organoleptic properties of the different kinds of wine [5]
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