MULTI-ELEMENT COMPOSITION OF RED AND WHITE WINES FROM BUJORU, SMULTI AND OANCEA WINE CENTER, ROMANIA

被引:0
|
作者
Donici, Alina [1 ]
Gal, Emese [2 ]
Cimpoiu, Claudia [2 ]
Bunea, Claudiu Ioan [3 ,4 ]
Bora, Florin Dumitru [1 ]
机构
[1] Res Stn Viticulture & Enol Targu Bujor, 65 G Ral Eremia Grigorescu St, RO-805200 Galati, Romania
[2] Babes Bolyai Univ, Fac Chem & Chem Engn, 11 Arany Janos St, RO-400028 Cluj Napoca, Romania
[3] Univ Agr Sci & Vet Med, Dept Hort & Landscaping, 3-5 Manastur St, RO-400028 Cluj Napoca, Romania
[4] Inst Adv Hort Res Transylvania, 3-5 Manastur St, RO-400028 Cluj Napoca, Romania
来源
关键词
Dealu Bujorului vineyard; elemental composition; geographical traceability; wine; GEOGRAPHICAL ORIGIN; ICP-MS; ELEMENTAL COMPOSITION; TRACE-ELEMENTS; ITALIAN WINES; FINGERPRINTS; SPECTROMETRY; ABSORPTION; DIFFERENTIATION; CLASSIFICATION;
D O I
10.24193/subbchem.2018.4.09
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
The ICP-MS technique was used to determine elemental composition (Pb, Sr, Cd, Ni, Co, Cu, Ni, Hg, As, Cr and Mn) of wines (Muscat Ottonel, Feteasca Alba, Feteasca Regala, Feteasca Neagra, Merlot and Cabernet Sauvignon) wines produced in 2015, 2016 and 2017 from Bujoru, Smulti and Oancea wine-growing centers from Dealu Bujorului Vineyard. For all tested wine samples, the toxic metals contents were found in quantities below the limits established by legislation. The average data shows that the red wines contain highest concentration of Cd (0.17 mu g/L), while the content of Cd in white wines are 0.11 mu g/L. The concentration of U was 0.25 mu g/L in red wines and 0.24 mu g/L in white wines, while the concentration of Hg was 0.24 mu g/L in red wines and 0.20 mu g/L in white wines. The mean contents of Ni, Cr and Mn were 312.32 mu g/L, 526.19 +/- 2.63 mu g/L and 0.59 +/- 0.08 mg/L, respectively. The concentration for Cu ranged from 0.45 +/- 0.10 mg/L to 0.90 +/- 0.04 mg/L, the last value being close to the law limit (1 mg/L). The four samples [Merlot 0.82 +/- 0.07 mg/L Bujoru wine-growing center (2015), Feteasca Alba 0.83 +/- 0.05 mg/L Smulti wine-growing center (2015), Merlot 0.83 +/- 0.05 mg/L Smulti winegrowing center (2015) and Cabernet Sauvignon 0.83 +/- 0.08 mg/L Oancea winegrowing center (2015)] showed relatively high concentration of Cu. Reporting the obtained results [Cd average 0.13 +/- 0.02 mu g/L (0.1mg/kg M.L.A. = Maximum Limit Allowed) Pb average 40.64 +/- 1.85 mu g/L (0.15 mg/kg M.A.L); As average 11.87 +/- 1.37 mu g/L (0.2 mg/kg M.A.L); Cu average 0.67 +/- 0.09 mg/L (1 mg/kg M.A.L) to national and international legislation we can say that the wine from Dealu Bujorului vineyard falls within the limits set by the law. The content of potentially toxic elements such as Cd, Pb, U, Hg, As, Cu, Ni, Cr and Mn are lower than values found in literature, highlighting the safety and quality of the analysed Romanian wines.
引用
收藏
页码:113 / 128
页数:16
相关论文
共 41 条
  • [21] Uranium and Multi-element Release from Orthogneiss and Granite (Austria): Experimental Approach Versus Groundwater Composition
    Daniel Elster
    Edith Haslinger
    Martin Dietzel
    Heinz Fröschl
    Gerhard Schubert
    [J]. Aquatic Geochemistry, 2018, 24 : 279 - 306
  • [22] Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
    Apolinar-Valiente, Rafael
    Williams, Pascale
    Mazerolles, Gerard
    Romero-Cascales, Inmaculada
    Gomez-Plaza, Encarna
    Maria Lopez-Roca, Jose
    Maria Ros-Garcia, Jose
    Doco, Thierry
    [J]. FOOD CHEMISTRY, 2014, 156 : 151 - 159
  • [23] Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition
    Rivero, Francisco J.
    Gordillo, Belen
    Jose Jara-Palacios, M.
    Lourdes Gonzalez-Miret, M.
    Heredia, Francisco J.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 544 - 550
  • [24] Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate
    Gordillo, Belen
    Jesus Cejudo-Bastante, Maria
    Rodriguez-Pulido, Francisco J.
    Jose Jara-Palacios, M.
    Ramirez-Perez, Pilar
    Lourdes Gonzalez-Miret, M.
    Heredia, Francisco J.
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (12) : 2663 - 2671
  • [25] Multi-Element Composition of Diatom Chaetoceros spp. from Natural Phytoplankton Assemblages of the Russian Arctic Seas
    Lobus, Nikolay V.
    Kulikovskiy, Maxim S.
    Maltsev, Yevhen I.
    [J]. BIOLOGY-BASEL, 2021, 10 (10):
  • [26] MALOLACTIC FLORA OF MUSTS AND WINES FROM THE CANTON OF VALAIS (SWITZERLAND) .2. POPULATION AND EVOLUTION OF LACTOBACILLI AND PEDIOCOCCI DURING THE WINE-MAKING PROCESS OF FENDANT (WHITE WINE) AND OF DOLE (RED WINE)
    MARET, R
    SOZZI, T
    [J]. ANNALES DE TECHNOLOGIE AGRICOLE, 1979, 28 (01): : 31 - 40
  • [27] Analysis of Protein Composition of Red Wine in Comparison with Rose and White Wines by Electrophoresis and High-Pressure Liquid Chromatography-Mass Spectrometry (HPLC-MS)
    Wigand, Petra
    Tenzer, Stefan
    Schild, Hansjoerg
    Decker, Heinz
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (10) : 4328 - 4333
  • [28] Exploring Corbières red wine typicity: evaluation of the impact of winemaking processes on the chemical composition and organoleptic properties of wines from different terroirs
    Argentero, Alice
    Caille, Soline
    Engenheiro, Floriano Joaquim
    Fontez, Benedicte
    Rigou, Peggy
    Mouls, Laetitia
    [J]. OENO ONE, 2024, 58 (03)
  • [29] Phytochemical Analysis, Multi-Element Composition and Biological Activities of Extracts and Lupenone from Albizia inundata (Mart.) Barneby & JWGrimes
    Andrade, Eberson M. J.
    Teixeira, Jessica S.
    Silva, Dahara K. C.
    dos Santos, Tatiana B.
    Korn, Maria G. A.
    Brandao, Hugo N.
    Ferraz, Caline G.
    Meira, Cassio S.
    Soares, Milena B. P.
    Guimaraes, Elisava T.
    Neta, Lourdes C. S.
    Junior, Anibal F. S.
    [J]. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, 2020, 31 (09) : 1825 - 1837
  • [30] Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process
    Mosele, Juana
    da Costa, Bianca Souza
    Bobadilla, Silvia
    Motilva, Maria-Jose
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (48) : 18746 - 18757