INFLUENCE OF MICRO-, MACROELEMENTS AND HEAVY METALS ON WINE QUALITY
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
From the chemical point of view wine is a complex mixture of water, sugar, inorganic and organic materials. There are some factor which influence wine composition: grape varieties, soil type, the climate, type of culture, agrochemical product (fertilizers and pesticides) and the practices used for wine making. These factors are directly involved in wine and wine characterization. Besides the quality issues that these heavy metals create in the wine, they also affect the health of wine consumers. The aim of this paper is to determine the qualitative charateristics of wine, but also to determine the quantitative of five elements: Na, Mg, Cu, Pb, and Cd from wine, using FAAS. The bilogical material used was compoused by the varieties: Fetească albă, Fetească regală, Riesling Italian and Pinot gris grown in Silvania vineyard. The values obtained for alcoholic strength, total acidity, residual sugar and dry extract is specific for the four analysed varieties. The average concentration of metals in samples of wine was: 39.17±1.11 mg/L (Na); 101.08±0.89 mg/L (Mg); 0.60±0.03 mg/L (Cu) and 0.13±0.01 mg/L (Pb), in case of Cd concentration of this heavy metal are below the detection limit. Concentration of micro-, macroelements and heavy metals in wine samples was recorded below the recommended health limits of the International Organization of Vine and Wine. Correlation analysis revealed a number of strong correlation between the qulitative characteristics of wine and concentration of micro-, macroelements and heavy metals.
Authors and Affiliations
Florin-Dumitru Bora
Keywords
Related Articles
- EP ID EP203586
- DOI -
- Views 128
- Downloads 0
THE IMPACTS OF LEMON JUICE ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF SMOOTHIES
This study evaluated the natural preservative property and antioxidant effects of lemon on smoothies. The smoothies were prepared from blend of different ratio of fruits – A (40:30:30:0), B (39:29:29:3), C (38:28:28:6) a...
DEVELOPMENT OF AN ANTIOXIDANT RICH BEVERAGE USING SOURSOP FRUIT AND GINGER EXTRACT
There has been a growing demand for antioxidant rich food, as a solution for many oxidative stress related diseases. Various research findings have suggested that soursop and ginger are rich in antioxidants. The present...
SURVIVAL OF SELECTED PATHOGENS DURING THE PRODUCTION AND STORAGE OF IRU A FERMENTED VEGETABLE CONDIMENT
Pathogens have been isolated from some fermented foods indicating their capability of growing and surviving the fermentation process, indicating that there could be a food safety risk if these pathogens survived in ferme...
ESTERS AND HIGHER ALCOHOLS PRODUCTION ASSESSED IN LAGER BEER DURING PRIMARY FERMENTATION PERFORMED AT INDUSTRIAL SCALE
Secondary metabolites such as esters and higher alcohols produced by yeasts during fermentation were reported to have large effects on the final sensorial quality of fermented beverages. This work aimed to assess the flu...
EFFECT OF PRETREATMENTS ON COLOR OF DEHYDRATED DIFFERENT APPLE CULTIVARS DURING STORAGE
Apple slices obtained from Amasya, Golden delicious and Starkrimson delicious cultivars were dipped into ascorbic acid (AA), erythorbic acid (EA) and sulphur dioxide solutions before dehydration and then changes in color...