Abstract
This article focuses on analysis of metals in wine in the literature devoted to analytical atomic spectrometry in the past decade. It emphasizes the role of metals in wine and processes involved in winemaking. It covers endogenous and exogenous sources of metals in wine, changes in metal composition during vinification, methods of wine analysis, techniques of wine classification corresponding to distinctive metal patterns, and, finally, approaches to operationally-defined fractionation analysis of metals carried out to understand their nutritional value and bioavailability in wine.
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