Mineral composition of organic and conventional white wines from Italy

Abstract

Despite of the increased interest of consumers for organic agro-food products and of the growing demand for organic wines, scientific literature reports a limited number of studies aimed to evaluate the chemical composition of organic wine with respect to conventional wine in terms of major and trace metals. In the present study the concentrations of 19 elements (Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, V, and Zn) were determined in samples of white wines from Italy, conventionally and organically produced. No significant difference in the mineral composition was found between the two groups, except for Ni, which showed a higher concentration in organic wines. By comparing our data with data from literature it can be pointed out that there is no agreement among the results presented in the different studies referring to comparisons between organically and conventionally produced wines, concluding that the mineral composition of wines depends on factors different from organic/conventional production method.

Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)

“…Despite some general trends for conventional wines showing higher (but non-significant) concentrations for many individual elements, sample compositions did not significantly differentiate wines from the two types of management procedures ( Table 2 ). This result converges with previous research analysing major and trace elements in organic and conventional wines, showing no clear differential profiles between them [ 19 , 38 – 40 ]. In our study, possible differences in element composition between wine management types may have remained undetected because a higher level of replication was needed, particularly considering the heterogeneity found across the wines of the different islands (see discussion below).…”

“…Organic wines presented notably higher levels of Ni on average than conventional wines (96.02 vs 49.73 ng/ml). A similar result was obtained in Italian white wines by Drava and Minganti [ 38 ]. However, wine type did not affect Ni levels significantly.…”

Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally

“…The evaporated amount was substituted with ultrapure water and after that, samples were diluted with 8% nitric acid aqueous solution in order to minimize the signal-suppressing effects of the organic constituents of wines, as reported in Skendi, Papageorgiou, and Stefanou [35]. According to Drava and Minganti [36], this procedure allows detection at a concentration range of ppb. Three replicates were prepared for each wine sample and analyzed in duplicate.…”

Varietal Discrimination of Trebbiano d’Abruzzo, Pecorino and Passerina White Wines Produced in Abruzzo (Italy) by Sensory Analysis and Multi-Block Classification Based on Volatiles, Organic Acids, Polyphenols, and Major Elements

“…However, the estimated concentrations are in excellent agreement with those reported in the literature on white wines of different cultivars. A complete discussion over the quantification of mineral elements falls outside the scope of the present work; consequently, for more details, the reader is addressed to Gajek [32] for the concentrations of Co, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Sr, and Zn; to Drava [33] for Ca and V; and to Titarenko [34] for Ba.…”