Element composition of merlot wines
2018
Torović, Ljilja | Lukić, Danijela | Pintać, Diandra (https://orcid.org/0000-0003-0949-6092) | Majkić, Tatjana (https://orcid.org/0000-0002-2384-5546) | Simin, Nataša (https://orcid.org/0000-0002-3837-453X) | Lesjak, Marija (https://orcid.org/0000-0001-9764-9903) | Beara, Ivana (https://orcid.org/0000-0002-7587-957X)
Considering that element composition of wine is influenced by endogenous sources, conditions of grape growth and winemaking process, it could provide a possible fingerprint for the differentiation of wines in terms of geographical origin. In that respect, element composition of Merlot wines produced in or imported to Vojvodina was determined by ICP-MS, comprising 23 elements: Be, B, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Sn, Sb, Te, Ba, Hg, Tl, Pb. The obvious difference was noticed regarding content of Mn, Fe, Zn, Cd, Sn, Sb, Hg, Tl and Pb: twenty two bottled Merlot wines from Vojvodina showed two-fold or even higher mean content than any of five samples imported from Macedonia, Slovenia, Italy, France and Spain. Results were further subjected to principal component analysis. The first and second principal components (Factor 1 and 2) explained 23.0 and 13.8% of the total variance, respectively and, except content of Te and V, all values were negatively correlated with factor 1. Most of samples appeared in a compact group in the positive part of Factor 1, implicating moderate differences in content of metals. Anyway, separation of some samples from Fruška gora and Subotica regions was mostly characterized by content of Sn, Cd, Sb, and Hg, while Ni and Tl contents generally influenced further distancing of one sample from Fruška gora. There was no obvious differentiation of samples regarding vintage year. Further analysis aiming to find correlation between agricultural practice, wine-making technology, manufacturing process and content of metals, as well as their impact on overall differentiation of samples is ongoing. Related to food regulations, levels of elements that could pose a health risk (e.g. As 1.60-8.58 g/kg in wines from Vojvodina, 2.10-8.73 g/kg in imported wines) presented acceptable fractions of the maximum allowed values.
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