Use and limitations of ICP-OES in wine analysis

Abstract

At present, some 50 inorganic components in wine can be detected, of which 8 are mineral matter at concentrations down to 1 mg/1, about 25 are trace elements with concentrations of 0.001-0.1 mg/1, and about 20 are ultratrace elements at concentrations below 1 #g/1. It has been shown that ICP-OES, a typical multielement detection method, permits the fast and reliable simultaneous determination of whole range of these inorganic species in wine, and thus can help in solving practical problems in wine manufacture. For instance, the metal content of wine can be checked, and corrosion and contamination monitored. Ten trace elements (A1, Cd, Co, Cr, Cu, Fe, Mn, Pb, V, Zn) which may be toxic or to which wine is sensitive, can be determined, and their decrease through fermentation and fining established. Above all, ICP-OES seems suitable for defining the grape type and origin of wines in wine taxonomy (pattern analysis). Data obtained by ICP-OES can also help in assigning a vintage year.

Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

“…When simultaneous multielemental quantification of elements in a broad range of concentrations is required, ICPAES is a more appropriate technique [35][36][37]61]. The possibility to use both axial and radial viewing modes provides a dynamic range from 0.01 to 1000 mg L −1 , which also allows the determination of elements at ultratrace levels.…”

Investigating the Use of Element Analysis for Differentiation between the Geographic Origins of Western Cape Wines

“…The initial number of elements analysed (35) and the atomic emission lines used to determine each element are listed in Table 2. The selected elements and atomic lines were chosen in accordance with Eschnauer et al (1989). The selected atomic lines are also those most frequently used for routine analysis in a variety of matrices (R. Maartens, personal communication, 2003).…”

“…Various analytical techniques have been used to measure trace and ultra trace elements of wine, including: electrochemical techniques, X-ray fluorescence, atomic absorption spectrometry, neutron activation analysis, mass spectrometry and inductively coupled plasma spectrometry (ICP). Inductively coupled plasma spectrometry has been the most widely applied of all the mentioned techniques (Eschnauer et al, 1989;Ströh et al, 1994;Day et al, 1995;Baxter et al, 1997;Greenough et al, 1997;Thiel & Danzer, 1997;Martin et al, 1999;Castiňeira-Gomez et al, 2001;Perez-Trujillo et al, 2002;Taylor et al, 2003). The analysis of elements by ICP, in particular Na, K, Ca, Mg, Mn, Li, Fe, Cu and Pb, has been extensively employed as one of the most promising methods, used either on its own, or in combination with other methods, for classification of wine and wine authenticity (variety, geographical origin) (Moret et al, 1994;Baxter et al, 1997;Galani-Nikolakaki et al, 2002;Kallithraka et al, 2001;Frias et al, 2003).…”

The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon : A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry

“…It has been shown that inorganic chemical patterns in wine are a reflection of the local geochemical composition of the soil and are a highly influenced by the bioavailability of these compounds (Greenough et al, 1997). Wine authenticity can be identified using organic constituents, metal composition or by stable isotopes (Almeida et al, 2002;Álvarez et al, 2007;Arvanitoyannis et al, 1999;Augagneur and Medina, 1996;Castiñeira-Gómez et al, 2004;Coetzee et al, 2005;Eschnauer et al, 1989;Frías et al, 2003;Louw et al, 2009;and Pohl, 2007).…”