International Journal of Pure and Applied Chemistry (IJPAC)

 

17- METHODS FOR DETERMINATION AND SPECIATION OF TRACE ELEMENTS IN WINE

(Review)

 

Trajče Stafilov1* and Irina Karadjova2

1Institute of Chemistry, Faculty of Science, Sts. Cyril and Methodius University,

2Faculty of Chemistry, University of Sofia, 1 James Bourchier Blvd., Sofia 1164, Bulgaria

Correspondence author: P.O. Box 162, 1001 Skopje, Republic of Macedonia; Tel.: +389 2 117 055; Fax: +389 2 226 865; e-mail: trajcest@iunona.pmf.ukim.edu.mk

(Received 28 March 2006; accepted 30 March 2006)

 

Abstract: This article reviews methods for the determination and speciation of trace elements in wine. Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product. Levels of trace elements in wine are important from several points of view: organoleptic - Fe, Cu, Mn and Zn concentrations are directly related to the destabilization and oxidative evolution of wines, toxicological – toxic elements content should be under allowable limit and wine adulteration – definition of the authenticity of wine through its trace element composition and pattern recognition. The speciation of metals in wine is subject of increasing interest since complexation may reduce their toxicity and bioavailability. Two main approaches used for trace element determination in wines – sample digestion followed by instrumental determination and direct instrumental determination are reviewed and discussed. Procedures for sample pre-treatment, for trace element separation and preconcentration are presented. The possibilities, advantages and disadvantages of different analytical methods (atomic absorption spectrometry, atomic emission spectrometry, atomic emission spectrometry with inductively coupled plasma, inductively coupled plasma with mass spectrometry, electroanalytical methods etc.) for wine analyses are compared.  Advances in metal speciation studies in wines are presented.

 

Key words: wine, trace element determination, speciation, review

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