Determination of elemental content in Wine using HR-CS AA

Wine consists of a fairly complex matrix including water, sugar, alcohol as well as a great variety of organic and inorganic components. Ethanol especially influences the transport and nebulization properties of the sample due to changes in density and surface tension compared to aqueous standard solutions. The composition of wine is affected by many factors related to a large extent to its specific production area e.g. grape type, soil and climate, culture, wine production process, transport and storage. Wine contains macro-elements with concentrations above 10 mg/l (Na, K, Mg, Ca), micro-elements in the range between 10 mg/L and 10 μg/L (Fe, Cu, Zn, Mn, Pb) and ultramicro-elements with concentrations below 10 μg/L (Cr, As, Cd, Ni). Even though some of these metals such as copper and zinc are essential biometals and lack thereof can lead to serious illness, the majority of them have carcinogenic or toxic effects even at trace levels. Besides consumer health issues, some of these elements may cause precipitation of tartrates and other organic complexes and thus need to be monitored to ensure stability and storability of the wine. For these reasons, it is of great importance to constantly monitor the levels of certain elements

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