Abstract
Metals in wine can originate from natural and anthropogenic sources and their concentrations have significant effects on wine proprieties as well in its conservation. In this work, direct and simultaneous determinations of Zn, Cd, Pb and Cu in wine samples were carried out by differential pulse anodic stripping voltammetry without any steps of previous pretreatment. The samples analyzed presented concentration levels from 4.64 to 69.3 µg L−1 of Zn, from 1.74 to 5.25 µg L−1 of Cd, from 4.57 to 17.9 µg L−1 of Pb and from 1.0 to 10.3 µg L−1 of Cu. Accuracy was evaluated with the standard addition method and recoveries ranged from 82.5 and 130.8% for Zn, from 85.7 to 107.0% for Cd, from 89.7 to 101.0% for Pb and from 81.4 to 105.9% for Cu. With the application of this method, it was possible to quantify the metals in a simple and easy way not requiring sample preparation or other approaches for the destruction of organic substances.
Highlights
Wine is an alcoholic beverage, obtained from yeast fermentation of natural sugars present in grapes [1]
The statistical analyses showed that Zn content was statistically equal to 95% of confidence level in MA13 (16.3 μg L−1 ) and PN12 (15.0 μg L−1 ) as well as between MA12 (57.9 μg L−1 ) and S12 (53.8 μg L−1 )
For all the other samples analyzed, the concentrations of metals were statistically different. These findings show that the type of grape and the differences in harvests can influence the metal concentration present in wine
Summary
Wine is an alcoholic beverage, obtained from yeast fermentation of natural sugars present in grapes [1]. Wine chemical composition includes ethanol, sugars, organic acids, tannis, metals, aromatic compounds and coloring substances [1]. Such composition can be influenced by enological techniques, grape cultivar, and climatic factors [2]. Cu is an essential micronutrient but toxic at high concentration which can increase during wine manufacturing, grape cultivation, and/or cellar processing [4]. Elements such as Fe, Cu and Mn play an important role in wine oxidation and stability affecting its organoleptic properties [3].
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