Changes of the metal composition in German white wines through the winemaking process. A study of 63 elements by inductively coupled plasma-mass spectrometry.
Identifieur interne : 003119 ( Main/Exploration ); précédent : 003118; suivant : 003120Changes of the metal composition in German white wines through the winemaking process. A study of 63 elements by inductively coupled plasma-mass spectrometry.
Auteurs : RBID : pubmed:15137840Descripteurs français
- Wicri :
- geographic : Allemagne.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Metals.
- geographic : Germany.
- analysis : Wine.
- methods : Food Handling.
- Mass Spectrometry.
Abstract
Elemental patterns are often used for the classification or identification of the origin of wines. A prerequisite is that the concentration of the elements is not strongly influenced by the addition of different substances such as yeast and fining products during the winemaking process. Inductively coupled plasma-mass spectrometry (ICP-MS) has been used in this study to determine in total 63 elements (including some nonmetals and the rare earth elements) in five German white wines from five regions of origin. The whole winemaking process was studied, from the must to the ready wine. Microwave acid digestion was used for sample preparation, and indium was added as internal standard for a semiquantitative analysis. Two winemaking processes were compared: with the addition of clarifying agents (bentonites) before and after the fermentation. The concentration of only a few elements such as Li, B, Mg, Ca, Rb, Cs, and Pb seems to be constant throughout the whole winemaking process (changes of <+/-50%) and are independent of the time of addition of the bentonites. When bentonites are added before fermentation, the concentration of other elements, such as V, Co, and Fe, remains constant. If bentonites are added after fermentation, the concentration of some other elements such as Sr, Zn, and Mn is nearly unaffected. These elements are therefore robust elements for origin studies in German white wines.
DOI: 10.1021/jf035119g
PubMed: 15137840
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A study of 63 elements by inductively coupled plasma-mass spectrometry.</title><author><name sortKey="Casti Eira G Mez, Maria Del Mar" uniqKey="Casti Eira G Mez M">Maria del Mar Castiñeira Gómez</name><affiliation wicri:level="3"><nlm:affiliation>Institute of Spectrochemistry and Applied Spectroscopy, Bunsen-Kirchhoff-Strasse 11, D-44139 Dortmund, Germany. castineira@isas-dortmund.de</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Spectrochemistry and Applied Spectroscopy, Bunsen-Kirchhoff-Strasse 11, D-44139 Dortmund</wicri:regionArea><placeName><region type="land" nuts="1">Rhénanie-du-Nord-Westphalie</region><region type="district" nuts="2">District d'Arnsberg</region><settlement type="city">Dortmund</settlement></placeName></affiliation></author><author><name sortKey="Brandt, Rolf" uniqKey="Brandt R">Rolf Brandt</name></author><author><name sortKey="Jakubowski, Norbert" uniqKey="Jakubowski N">Norbert Jakubowski</name></author><author><name sortKey="Andersson, Jan T" uniqKey="Andersson J">Jan T Andersson</name></author></titleStmt><publicationStmt><date when="2004">2004</date><idno type="RBID">pubmed:15137840</idno><idno type="pmid">15137840</idno><idno type="doi">10.1021/jf035119g</idno><idno type="wicri:Area/Main/Corpus">003205</idno><idno type="wicri:Area/Main/Curation">003205</idno><idno type="wicri:Area/Main/Exploration">003119</idno></publicationStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Food Handling (methods)</term><term>Germany</term><term>Mass Spectrometry</term><term>Metals (analysis)</term><term>Wine (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Metals</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Germany</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Wine</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Mass Spectrometry</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>Allemagne</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Elemental patterns are often used for the classification or identification of the origin of wines. A prerequisite is that the concentration of the elements is not strongly influenced by the addition of different substances such as yeast and fining products during the winemaking process. Inductively coupled plasma-mass spectrometry (ICP-MS) has been used in this study to determine in total 63 elements (including some nonmetals and the rare earth elements) in five German white wines from five regions of origin. The whole winemaking process was studied, from the must to the ready wine. Microwave acid digestion was used for sample preparation, and indium was added as internal standard for a semiquantitative analysis. Two winemaking processes were compared: with the addition of clarifying agents (bentonites) before and after the fermentation. The concentration of only a few elements such as Li, B, Mg, Ca, Rb, Cs, and Pb seems to be constant throughout the whole winemaking process (changes of <+/-50%) and are independent of the time of addition of the bentonites. When bentonites are added before fermentation, the concentration of other elements, such as V, Co, and Fe, remains constant. If bentonites are added after fermentation, the concentration of some other elements such as Sr, Zn, and Mn is nearly unaffected. These elements are therefore robust elements for origin studies in German white wines.</div></front></TEI><pubmed><MedlineCitation Owner="NLM" Status="MEDLINE"><PMID Version="1">15137840</PMID><DateCreated><Year>2004</Year><Month>05</Month><Day>12</Day></DateCreated><DateCompleted><Year>2004</Year><Month>07</Month><Day>07</Day></DateCompleted><DateRevised><Year>2006</Year><Month>11</Month><Day>15</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0021-8561</ISSN><JournalIssue CitedMedium="Print"><Volume>52</Volume><Issue>10</Issue><PubDate><Year>2004</Year><Month>May</Month><Day>19</Day></PubDate></JournalIssue><Title>Journal of agricultural and food chemistry</Title><ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation></Journal><ArticleTitle>Changes of the metal composition in German white wines through the winemaking process. A study of 63 elements by inductively coupled plasma-mass spectrometry.</ArticleTitle><Pagination><MedlinePgn>2953-61</MedlinePgn></Pagination><Abstract><AbstractText>Elemental patterns are often used for the classification or identification of the origin of wines. A prerequisite is that the concentration of the elements is not strongly influenced by the addition of different substances such as yeast and fining products during the winemaking process. Inductively coupled plasma-mass spectrometry (ICP-MS) has been used in this study to determine in total 63 elements (including some nonmetals and the rare earth elements) in five German white wines from five regions of origin. The whole winemaking process was studied, from the must to the ready wine. Microwave acid digestion was used for sample preparation, and indium was added as internal standard for a semiquantitative analysis. Two winemaking processes were compared: with the addition of clarifying agents (bentonites) before and after the fermentation. The concentration of only a few elements such as Li, B, Mg, Ca, Rb, Cs, and Pb seems to be constant throughout the whole winemaking process (changes of <+/-50%) and are independent of the time of addition of the bentonites. When bentonites are added before fermentation, the concentration of other elements, such as V, Co, and Fe, remains constant. If bentonites are added after fermentation, the concentration of some other elements such as Sr, Zn, and Mn is nearly unaffected. These elements are therefore robust elements for origin studies in German white wines.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Castiñeira Gómez</LastName><ForeName>Maria del Mar</ForeName><Initials>Mdel M</Initials><Affiliation>Institute of Spectrochemistry and Applied Spectroscopy, Bunsen-Kirchhoff-Strasse 11, D-44139 Dortmund, Germany. castineira@isas-dortmund.de</Affiliation></Author><Author ValidYN="Y"><LastName>Brandt</LastName><ForeName>Rolf</ForeName><Initials>R</Initials></Author><Author ValidYN="Y"><LastName>Jakubowski</LastName><ForeName>Norbert</ForeName><Initials>N</Initials></Author><Author ValidYN="Y"><LastName>Andersson</LastName><ForeName>Jan T</ForeName><Initials>JT</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType>Journal Article</PublicationType><PublicationType>Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Agric Food Chem</MedlineTA><NlmUniqueID>0374755</NlmUniqueID><ISSNLinking>0021-8561</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance>Metals</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName MajorTopicYN="N">Food Handling</DescriptorName><QualifierName MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName MajorTopicYN="N" Type="Geographic">Germany</DescriptorName></MeshHeading><MeshHeading><DescriptorName MajorTopicYN="Y">Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName MajorTopicYN="N">Metals</DescriptorName><QualifierName MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName MajorTopicYN="N">Wine</DescriptorName><QualifierName MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2004</Year><Month>5</Month><Day>13</Day><Hour>5</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2004</Year><Month>7</Month><Day>9</Day><Hour>5</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2004</Year><Month>5</Month><Day>13</Day><Hour>5</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">15137840</ArticleId><ArticleId IdType="doi">10.1021/jf035119g</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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