Determining the concentration of metals in wine is of great significance because their presence; affects wine conservation, can lead to toxicity when heavily consumed and may influence the sensory experience derived from its consumption. Even though wine, when consumed in moderation, may be a good source of essential minerals such as iron and zinc, problems arise when it is consumed in excess. Excessive consumption of wine over long periods of time may result in toxic concentrations of certain metals which can lead to adverse effects in the body.For example, excessive iron intake, above the Tolerable Upper Intake Level, can lead to gastrointestinal symptoms such as vomiting and diarrhea, while excessive copper intake may result in liver damage.In this study, samples of white wine from over twenty different countries such as the USA, Italy, Bulgaria, Romania, Spain, South Africa, Chile, New Zeeland, and France, were analyzed for the concentrations of iron, copper, zinc, and manganese using flame atomic absorption spectroscopy (AAnalyst 200, from PerkinElmer) by standard addition methods. In general, the concentrations of the selected metals were low, thus these results would lead one to conclude that even with moderate white wine consumption, one is unlikely to exceed the Tolerable Upper Intake Level of these metals. In addition, the variance of metal concentrations between different wines from various parts of the world was analyzed.

Quantification of select trace elements in white wines from various parts of the world by utilizing flame atomic absorption spectroscopy

248th National Meeting (2014)

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