TAILIEUCHUNG - ATOMIC ABSORPTION SPECTROMETRY IN WINE ANALYSIS – A REVIEW

This article reviews methods for the determination and identification of trace elements in wine by using atomic absorption spectrometry (AAS). Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product. Levels of trace elements in wine are important from both points of view: organoleptic – Fe, Cu, Mn and Zn concentrations are directly related to the destabilization and oxidative evolution of wines, and toxicological – toxic elements content should be under the allowable limit, wine identification. The identification of metals in wine is. | MJCCA9 - 530 Received February 19 2009 Accepted April 9 2009 Macedonian Journal ofChemistry and Chemical Engineering Vol. 28 No. 1 pp. 17-31 2009 ISSN 1857 - 5552 UDC Rewiev ATOMIC ABSORPTION SPECTROMETRY IN WINE ANALYSIS - A REVIEW - Trajce Stafilov1 Irina Karadjova2 1 Institute of Chemistry Faculty of Natural Sciences and Mathematics SS Cyril and Methodius University . Box 162 MK-1001 Skopje Republic of Macedonia Faculty of Chemistry University of Sofia 1 James Bourchier Blvd. Sofia 1164 Bulgaria trajcest@ This article reviews methods for the determination and identification of trace elements in wine by using atomic absorption spectrometry AAS . Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product. Levels of trace elements in wine are important from both points of view organoleptic - Fe Cu Mn and Zn concentrations are directly related to the destabilization and oxidative evolution of wines and toxicological - toxic elements content should be under the allowable limit wine identification. The identification of metals in wine is subject of increasing interest since complexation may reduce their toxicity and bioavailability. AAS is one of widely used methods for routine analytical control of wine quality recommended by the International Organization of Vine and Wine. Two main approaches - preliminary sample digestion and direct instrumental measurement combined with AAS for trace element determination in wines are reviewed and discussed. Procedures for various sample pretreatments for trace element separation and preconcentration are presented. Advances in metal identification studies in wines based on AAS are presented. Key words wine trace elements determination speciation AAS ATOMCKATA AIICOPIIHUOIIA CHEKTPOMETPHJA BO AHAAILỈATA HA BHHO - HPELJEJ - Bo TpygoT e HanpaBeH nperneg Ha .

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• wine; trace elements; determination; speciation; AAS