Heavy metal uptake in the enological food chain

Volpe, Maria Grazia; Cara, Francesco La; Volpe, Filomena; Mattia, Antonia; Serino, V.; Petitto, F.; Zavalloni, C.; Limone, F.; Pellecchia, R.; Prisco, P. P. De; Stasio, Michele Di

doi:10.1016/j.foodchem.2009.04.033

Cited by 109 publications

(75 citation statements)

References 23 publications

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“…Samples from Highland showed large variability and were not significantly different from any of the other regions. In wine, Vanadium is believed to leach from metal containers [52], and might increase during storage [53]. A similar source for V found in the whisky samples seems therefore plausible.…”

Section: Discussionmentioning

confidence: 79%

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

et al. 2017

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Elemental fingerprints could provide an analytical approach to product differentiation and authentication, and have been used in the past for various distilled spirits, including brandy, gin, bourbon and tequila. However, a comparison of elemental differences between different whisk(e)y types, such as Bourbon and Scotch, is still missing. In this study we compare the elemental fingerprints of 68 commercial whiskies for differentiation by type (Bourbon, Tennessee, Scotch, Irish, Japanese) and region. Concentrations from sub-µg/L to mid-mg/L of 53 different elements were determined with inductively-coupled plasma-mass spectrometry (ICP-MS) and microwave plasma-atomic emission spectroscopy (MP-AES), and used in subsequent statistical analyses. Significant differences in several elements were found for type, and allowed a classification according to whisk(e)y type. Elemental differences were also found for different production areas within Scotland, thus, providing further evidence that Scotch whiskies could be differentiated by elemental analysis. Major sources of elemental differences seem to be processing equipment (Cu, Fe, Ni, Cd, Sn, Mo, V) and raw materials, such as water (Ca, Mg, Fe, Mn, Sr).

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Section: Discussionmentioning

confidence: 79%

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

et al. 2017

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“…produced from different materials (aluminum, brass, stainless steel) used for handling and storing of wine is a source of Al, Cd, Cr, Cu, Fe, and Zn (Castiñeira Gómez et al 2004;Lara et al 2005;Pohl 2007;Cheng and Liang 2012;Volpe et al 2009;Tariba 2011;Hopfer et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

et al. 2015

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An analytical method for determination of multielement composition of Vranec wines using microwave digestion for sample preparation and inductively coupled plasma mass spectrometry (ICP-MS) was optimized and validated. Best recoveries, ranging from 87 to 114 %, were obtained for all analyzed elements, using a volume of 5 mL wine and 5 mL HNO 3 for sample microwave digestion. In total, 38 elements (Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, Ge, In, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Pd, Rb, S, Sb, Se, Si, Sn, Sr, Te, Ti, Tl, V, Zn) were determined in wines. The calibration curves of all elements were linear with correlation coefficients (R 2 ) ranging from 0.9920 for 11 B to 1.0000 for 53 Cr and 88 Sr. The accuracy of the method was checked with a standard addition method showing good repeatability and reproducibility (relative standard deviation, RSD <10 %). Vranec wines were fermented with Saccharomyces cerevisiae yeast strains commercial Clos, RC212, D254, and BDX, and six autochthonous Vinalco yeasts. The content of total elements in all Vranec wines ranged between 348 to 678 mg/L, observing lower amounts in wines fermented with the autochthonous Vinalco yeast. The content of harmful elements, such as Pb and Cu, was below the maximal allowed concentration in all wines.

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“…The latter highly depends on the capacity of vine to uptake toxic elements, which are the consequence of pollution in the soil. Heavy metals, especially lead (Pb), cadmium (Cd), and mercury (Hg), are toxic to humans (Volpe et al 2009). …”

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confidence: 99%

Characterization and Classification of Turkish Wines Based on Elemental Composition

Şen

Tokatlı

2013

Am. J. Enol. Vitic.

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Commercial wines from 13 native and nonnative varieties in Turkey were analyzed for their elemental composition. Wines from four vintages (2006)(2007)(2008)(2009) were analyzed by inductively coupled plasma with atomic emission spectrometry and mass spectroscopy (ICP-AES and ICP-MS) followed by multivariate statistics to study vintage, varietal, and regional differences. According to the partial least squares-discriminant analysis, wines from western regions could be discriminated with their higher Pb content. The red wines of two native grapes, Boğazkere and Öküzgözü, were separated from the remaining varieties based on their high Ca and low B and Cu levels. Öküzgözü wines were different from Syrah and Cabernet Sauvignon wines. Similarly, native Emir wines showed differences from Muscat wines. The effective variables for discrimination analysis were natural minerals (Sr, Li, Al, Ba, and B) and minerals originating from agricultural activities, processing, or pollution (Ca, Cu, Mg, Co, Pb, and Ni). Characteristics of Turkish wines from native and nonnative grape varieties such as Cabernet Sauvignon, Merlot, Syrah, and Chardonnay were defined in terms of their mineral content for the first time.

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Heavy metal uptake in the enological food chain

Cited by 109 publications

References 23 publications

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

Elemental Profiles of Whisk(e)y Allow Differentiation by Type and Region

Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines

Characterization and Classification of Turkish Wines Based on Elemental Composition

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