Changes in the contents of micro- and trace-elements in wine due to winemaking treatments

Authors

  • G. Nicolini
  • R. Larcher
  • P. Pangrazzi
  • L. Bontempo

DOI:

https://doi.org/10.5073/vitis.2004.43.41-45

Keywords:

mineral elements, wine, winemaking treatments, bentonite, yeast hulls, ICP-OES, ICP-MS

Abstract

Forty-four mineral elements quantified by ICP-OES and ICP-MS were measured in wines, (a) after wine fining, at three pH levels with 10 different bentonites (1 g·l-1), (b) after addition of yeast hulls from 2 suppliers to wine (180 and 360 mg·1-1). Bentonite fining resulted in statistically significant increases of the large majority of elements, but in significant lower levels of Cu, K, Rb and Zn. The addition of yeast hulls caused a statistically significant depletion of the contents of Ce, Cu, Fe, La, Sb, U, V and Y.

 

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Published

2015-04-20

Issue

Vol. 43 No. 1 (2004): Vitis

Section

Article

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