Analysis of major metallic elements in Chilean wines by atomic absorption spectroscopy

Laurie, V. Felipe; Villagra, Evelyn; Tapia, Jaime; Sarkis, J.E.S.; Hortellani, Marcos Antonio

doi:10.4067/s0718-16202010000200008

Cited by 12 publications

(10 citation statements)

References 36 publications

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“…3-2008, GB/T 5009.6-2003, GB/5009.5-2010, GB/T 5515-2008and GB 5009.4-2010; Standards Press of China, Beijing, China). The mineral content of the samples was determined by atomic absorption spectroscopy (Solaar S Series, Thermo Scientific, Waltham, MA, USA) according to the method of Laurie et al (2010). The data are presented as the means AE SD for three replications as obtained from three samples.…”

Section: Chemical Compositions Of Tartary Buckwheat Flourmentioning

confidence: 99%

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Liu

Wang

et al. 2018

Int J of Food Sci Tech

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Summary Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling (UM), roller milling (RM), stone milling (SM) and wet milling (WM)) on the chemical composition and antioxidant capacity of Tartary buckwheat flour. UM had an important role in reducing the average particle size and in brightening the colour of flour. SM and UM flour exhibited the largest amounts of crude protein, fibre and minerals. WM flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM flour, SM flour and RM flour, whereas quercetin was the most abundant phenolic compound in WM flour. UM flour and SM flour contained higher total phenolic content and antioxidant activity as compared with those of RM flour and WM flour.

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Section: Chemical Compositions Of Tartary Buckwheat Flourmentioning

confidence: 99%

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Liu

Wang

et al. 2018

Int J of Food Sci Tech

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“…Another winemaking issue that is closely linked with the acidity of wines is the development of insoluble salts, resulting from the reaction of anionic tartrates and cations such as potassium or calcium (i.e., potassium bitartrate, KHT, or calcium tartrate, CaT) (Boulton et al, 2006;Ibeas et al, 2015). The concentration of these cations in wines may be as variable as 125-2040 mg L -1 for K + , and 50-300 mg L -1 for Ca 2+ (Ough et al, 1982;Pohl, 2007;Laurie et al, 2010), and their upper concentration range represents a higher risk of tartrate salts formation. If this phenomenon is not addressed during winemaking, these crystals may appear as deposits at the bottom of the bottles, thus possibly causing consumer rejection (Boulton et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

Ponce

Mirabal‐Gallardo

Versari

et al. 2018

Ciencia e investigación agraria

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F. Ponce, Y. Mirabal-Gallardo, A. Versari, and V.F. Laurie. 2018. The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content. Cien. Inv. Agr. 45(1): 82-92. Treating wines with cation exchange resins allows the reduction of pH and contributes to limiting the formation of tartrate salts by exchanging cations such as potassium with hydrogen ions. This manuscript summarizes the results of a series of laboratory and winery-scale trials performed with the aim of evaluating the ion exchange process and its effects on the chemical composition of the treated samples. The laboratory-scale results showed that both the procedure employed for the activation of resins and the chemical composition of the wines affected the extent of the chemical changes occurring during the treatment. As such, the winery-scale trials showed that the resin-treated wines have significantly lower pH, higher total acidity, less tartrate formation (measured by weight), and a reduced amount of most metals analyzed. Wine samples blended with approximately 20% of cation exchange-treated samples (by volume) showed no signs of tartrate instability when assessed by a quick qualitative cold test.

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“…Concentrations of trace elements have been given only as a snapshot for ripe grapes at the end of the ripening period[2], where the focus has been on the potential toxicity of heavy metals[16][17][18][19][20]. Other than that, such measurements were performed in order to determine the influence of winemaking practices on metal-ion concentrations[21,22], the elemental nutrient concentrations on the fermentation kinetics[6,23], and the geographical origin of wines[24][25][26][27][28][29][30][31]. The motivation for the present work was firstly to continuously accompany the growth and ripening process of the grapes by systematic element analyses which reflect the development of the element concentrations as a function of developmental stage.…”

mentioning

confidence: 99%

Chronological development of element concentrations in grapes during growth and ripeness and during fermentation of must determined by instrumental neutron-activation analyses

Feige¹,

Hampel²,

Kratz³

et al. 2014

Radiochimica Acta

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The chronological development of element concentrations during growth and ripeness of grapes described in the literature has only been concerned with the macro elements Mg, K, and Ca. Concentrations of trace elements in must are only described as a snapshot at the end of the ripeness. Therefore, the motivation for the present work was to accompany the growth and the ripening process of grapes successively by systematically determining element concentrations in grapes of Riesling and Cabernet Sauvignon by neutron-activation analyses. While for a number of elements, the concentrations in the grapes increased as a function of grape development (e.g., Na, K, Rb, Al), other concentrations decreased (e.g., Mg, Ca, Mn). These decreases are not only to be attributed to a dilution by an increasing uptake of water during growth, but also by an active transport of the cations out of the berries. Furthermore, the interest focused on the influence of mineral substances on the process of fermentation and on the uptake of trace elements by the yeasts.

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Analysis of major metallic elements in Chilean wines by atomic absorption spectroscopy

Cited by 12 publications

References 36 publications

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content

Chronological development of element concentrations in grapes during growth and ripeness and during fermentation of must determined by instrumental neutron-activation analyses

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