Abstract
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profiles were also obtained for the skin and seeds. Additional vinification fractions included musts before and after the fermentation process. Meanwhile, solid fractions corresponded to the so-called hat, pressed pomace and the lees obtained after gravitational settling at the tank bottom. Wine was further analyzed. The obtained results revealed a different repartition depending on the particular element and winemaking solid and liquid fraction evaluated. The studies included vinification in presence and in absence of added yeast and grape geographical origin. Principal component analysis helped to discriminate among fractions and to determine the critical elements behaving differently. Finally, a mass balance allowed to unequivocally detect the migration of a given element to the winemaking fractions.
Highlights
The elemental composition of wine is an important issue affecting the quality, aging and geographical origin [1] of the obtained alcoholic beverage
There are two main sources of metals [2]: natural sources, including the root absorption from soil, and anthropogenic sources related with the harvest practices, winemaking process or environmental pollution [3]
By comparison with the corresponding signals for the standards or blanks, it emerged that the digests contained a significant fraction of dissolved organic matter. This fact suggested that the digestion of the samples was incomplete and that ICP-MS interferences caused by the presence of carbon in the samples could occur
Summary
The elemental composition of wine is an important issue affecting the quality, aging and geographical origin [1] of the obtained alcoholic beverage. In this context, there are two main sources of metals [2]: natural sources, including the root absorption from soil, and anthropogenic sources related with the harvest practices (i.e., use of fertilizers, phytosanitary treatments), winemaking process (e.g., type of reservoirs, conductions, use of additives) or environmental pollution [3]. The characteristics of the wine depend, partially, on the metals present and their concentration Elements such as Al, Cu, Fe, Mn, Ni and Zn contribute to the final wine color, because they form organometallic complexes with anthocyanins and tannins [4]. It is indicated that wine contributes to the intake of some essential elements such as Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Ni or Zn
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