Abstract
The improved determination of both iron and copper in red and white wines has been developed which avoids the preliminary process of ashing the sample before processing the ash for the actual evaluation of these two troublesome impurities. The new procedure employs bathocuproine and bathophcnanthroline as completing ligands with spectrophotometric determination of the Cu and the Fe in situ. The new method is economical in required analysis time, manipulative details and in quantity of sample involved. It has been shown that the new method is comparable in accuracy to previous published procedures, and as control analyses substitute wet ashing technique, the HNO 3-HCIO 4 destruction of organic matter, was applied.
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