STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION

Knowledge of the concentration of mineral elements from winemaking products, particularly from the final product is important because of their influence on wine quality. Some metal ions such as iron and copper can induce haze formation and changes in the sensory proprieties of wine. The presence of...

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Autores principales:	Liliana NOROCEL, Gheorghe GUTT
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	grape pomace grape must ICP-MS wine yeast Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bb8bb5bb20da441684b639919e490a75
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spelling	oai:doaj.org-article:bb8bb5bb20da441684b639919e490a752021-12-02T18:18:26ZSTUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION2068-66092559-6381https://doaj.org/article/bb8bb5bb20da441684b639919e490a752017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/462/458https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Knowledge of the concentration of mineral elements from winemaking products, particularly from the final product is important because of their influence on wine quality. Some metal ions such as iron and copper can induce haze formation and changes in the sensory proprieties of wine. The presence of heavy metals in wine is due to different factors including vineyard soil, agricultural practices (the use of fertilizers and pesticides), and can be at the same time a result of environmental pollution. In addition, the acidity of wine and grape must (freshly pressed grape juice) can dissolve Cr, Cu, Ni, and Zn from winemaking equipment like pumps and taps. As wine is the most widely consumed alcoholic beverage, analytical control of mineral elements content is required during the whole process of wine production, from the grapes used to the final product. In this study the content of micro- and macroelements in grape pomace, yeast sediment, grape must and wine was determined by inductively coupled plasma-mass spectrometry (ICP-MS). Samples of winemaking products originating from five grape varieties were analyzed in four forms in order to determine to what measure the values varied the PCA (Principal component analysis). The obtained results using PCA highlighted major differences in the content in trace elements between samples.Liliana NOROCELGheorghe GUTTStefan cel Mare University of Suceavaarticlegrape pomacegrape mustICP-MSwineyeastFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 5-12 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	grape pomace grape must ICP-MS wine yeast Food processing and manufacture TP368-456
spellingShingle	grape pomace grape must ICP-MS wine yeast Food processing and manufacture TP368-456 Liliana NOROCEL Gheorghe GUTT STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
description	Knowledge of the concentration of mineral elements from winemaking products, particularly from the final product is important because of their influence on wine quality. Some metal ions such as iron and copper can induce haze formation and changes in the sensory proprieties of wine. The presence of heavy metals in wine is due to different factors including vineyard soil, agricultural practices (the use of fertilizers and pesticides), and can be at the same time a result of environmental pollution. In addition, the acidity of wine and grape must (freshly pressed grape juice) can dissolve Cr, Cu, Ni, and Zn from winemaking equipment like pumps and taps. As wine is the most widely consumed alcoholic beverage, analytical control of mineral elements content is required during the whole process of wine production, from the grapes used to the final product. In this study the content of micro- and macroelements in grape pomace, yeast sediment, grape must and wine was determined by inductively coupled plasma-mass spectrometry (ICP-MS). Samples of winemaking products originating from five grape varieties were analyzed in four forms in order to determine to what measure the values varied the PCA (Principal component analysis). The obtained results using PCA highlighted major differences in the content in trace elements between samples.
format	article
author	Liliana NOROCEL Gheorghe GUTT
author_facet	Liliana NOROCEL Gheorghe GUTT
author_sort	Liliana NOROCEL
title	STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
title_short	STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
title_full	STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
title_fullStr	STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
title_full_unstemmed	STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION
title_sort	study on the evolution of micro- and macroelements during the winemaking stages: the importance of copper and iron quantification
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/bb8bb5bb20da441684b639919e490a75
work_keys_str_mv	AT liliananorocel studyontheevolutionofmicroandmacroelementsduringthewinemakingstagestheimportanceofcopperandironquantification AT gheorghegutt studyontheevolutionofmicroandmacroelementsduringthewinemakingstagestheimportanceofcopperandironquantification
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STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION

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