Copper content in wine produced in the Czech Republic
1998
Dostalek, P. | Patzak, M. | Mandikova, A. (Vysoka Skola Chemicko-Technologicka, Prague (Czech Republic). Ustav Chemie a Bioinzenyrstvi) | Koplik, R. | Fogarty, R.
The copper content of different types of Czech and Moravian wines was determined by differential pulse anodic stripping voltammetry without sample pretreatment. 87 different wines were analyzed. Almost all samples of wine contained less than 400 micro g/l of copper (from 6 to 457 micro g/l). The mean copper concentrations were 104 and 160 micro g/l for white and red wines, respectively. The level of copper is generally higher in red wines, except wines from Uherske Hradiste area. The lowest copper contents were found in wine samples from this region (white - 47 micro g/l, red - 31 micro g/l). The samples originating from Mikulov area showed the widest range of copper content. The highest average copper concentrations were found in wine samples from Melnik area (white - 286 micro g/l, red - 294 micro g/l).
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