Wine is produced all over the world and the quality is dependent on various factors, including elemental content. Metals and minerals are needed to grow healthy vines and grapes and they can influence the efficiency of alcoholic fermentation, chemical stability during storage, and human health. It is believed the element content in a wine is a reflection of the environment where the grapes were grown as well as wine processing, storage, and packaging conditions. Using inductively coupled plasma-mass spectrometry (ICP-MS) we have shown that elemental composition may be used to differentiate grapes grown in different countries and regions within a country. However, when grapes from the same region were processed in different wineries, the elemental profile of the resulting wines was often more dependent on the winery than the vineyard of origin. In subsequent studies we monitored changes in elemental concentrations during wine production. Samples were collected from harvest to bottling from two different harvest years. Wines were produced from Cabernet Sauvignon, Merlot, and Chardonnay grape varieties and 61 elements were measured at each collection timepoint. Rare earth, alkaline earth and alkali metals in particular seemed to be impacted by processing. Measured concentrations of all regulated elements were lower than the maximum limits regulated by the International Organization of Vine and Wine (OIV). By understanding how processing can effect the final elemental content of wine, winemakers will better be equipped to manufacture a more stable and higher quality product.

Changes in the elemental profiles of grapes and wines from the vineyard through processing

2019 Fall National Meeting

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