Abstract
The concentrations of two heavy metals (Cu and Pb) were determined in three brands of Ghanaian wines by flame atomic absorption spectrometer (FAAS) after digesting the wine samples with 0.1M HNO3. The copper concentration in the three different brands of wine was in the range of 0.4-1.2 mg/L. The toxic lead metal was found to be below the detection (BDL) of 0.1 mg/L. The levels of Cu concentrations were found to be comparable to the permissible limit set by OIV, French and American Wines. The copper and lead identification sources were due to natural sources and anthropogenic sources during vinification processes such as the equipment used.
Highlights
Importance of wineWine is one of the most common alcoholic beverages consumed all over the world
The Ghanaian wines were found to contain copper values lower than the limits set by OIV
The concentrations of white and red wines for copper ranged from 0.58-0.89 mg/L with a mean value of 0.76 mg/L and the red wine for copper with a range of 0.40- 0.84 mg/L with a mean value of 0.67 mg/L Except Czechoslovakia, which had a range higher than that set by OIV (0.012- 6.827 mg/L)
Summary
Wine is one of the most common alcoholic beverages consumed all over the world. Some studies indicated that the cardio protective compounds in grapes, polyphenolic antioxidants, reside in the skin and seeds [1]. Grape skins, which contain purple pigment, are crushed with pulp to make the red wine. The skins give red wine its coloration and contain the highest concentration of polyphenols which are potential antioxidants. The polyphenols in red wine includes catechin, gallic acid and epicatechin. Laboratory experiments carried out showed that both wines were active against streptococci. Organic acids in wine, such as acetic acid, citric acid, lactic acid, succinic acid and tartaric acids, are responsible for the antibacterial activity against oral streptococci. Wine polyphenols displayed no activity against oral Streptococci or S.
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