Distribution of selected elements as wine origin markers in the wine-making products

• Published in: Czech Journal of Food Sciences Vol. 24; no. 5; pp. 232 - 240
• Main Authors: Suhaj, M, Korenovska, M
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2006; Czech Academy of Agricultural Sciences
• Subjects: Agricultural pollution; Agricultural practices; ARSENIC; ARSENICO; ATOMIC ABSORPTION SPECTROMETRY; AZUCAR; BARIO; BARIUM; BARYUM; CALCIO; CALCIUM; CHEMICAL COMPOSITION; CHROME; CHROMIUM; Climate change; COBALT; COBALTO; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; Composition effects; Contamination; correlation; CROMO; elements; Environmental changes; ESPECTROMETRIA DE ABSORCION ATOMICA; ESTANO; ESTRONCIO; ETAIN; factor analysis; Fruit juices; GRAPES; http://www.fao.org/aos/agrovoc#c_1196; http://www.fao.org/aos/agrovoc#c_1595; http://www.fao.org/aos/agrovoc#c_16022; http://www.fao.org/aos/agrovoc#c_1702; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_24409; http://www.fao.org/aos/agrovoc#c_28567; http://www.fao.org/aos/agrovoc#c_3359; http://www.fao.org/aos/agrovoc#c_4386; http://www.fao.org/aos/agrovoc#c_4517; http://www.fao.org/aos/agrovoc#c_629; http://www.fao.org/aos/agrovoc#c_7156; http://www.fao.org/aos/agrovoc#c_7377; http://www.fao.org/aos/agrovoc#c_7462; http://www.fao.org/aos/agrovoc#c_7498; http://www.fao.org/aos/agrovoc#c_7782; http://www.fao.org/aos/agrovoc#c_7834; http://www.fao.org/aos/agrovoc#c_8154; http://www.fao.org/aos/agrovoc#c_819; http://www.fao.org/aos/agrovoc#c_8405; http://www.fao.org/aos/agrovoc#c_8406; LITHIUM; LITIO; MAGNESIO; MAGNESIUM; Markers; METHODE STATISTIQUE; METODOS ESTADISTICOS; OLIGO-ELEMENT; OLIGOELEMENTOS; PROCEDENCIA; PROVENANCE; RAISIN; RUBIDIO; RUBIDIUM; SOIL; Soil contamination; Soils; SOL; SPECTROMETRIE D'ABSORPTION ATOMIQUE; STATISTICAL METHODS; STRONTIUM; SUCRE; SUELO; SUGAR; TIN; TRACE ELEMENTS; UVA; VANADIO; VANADIUM; VIN; Vineyards; VINIFICACION; VINIFICATION; VINOS; WINEMAKING; winemaking process; Wineries & vineyards; WINES; Yeasts
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/3319-CJFS

As, Ba, Ca, Co, Cr, Li, Mg, Rb, Sn, Sr, and V were selected as specific markers indicating the origin of Slovak wines according to the vineyard regions. The distribution of the studied elements in grapes, must, young wine, yeast lees and press cake was also evaluated. In total, 37 soil samples from 6 Slovak vineyard regions, 34 grape and 69 commercial wine samples as well as wine byproducts from two wine producers were analysed by atomic absorption spectrometry. Our results show that all the studied elements passed from the vineyard soil to the grape. They were unevenly distributed in the different products and byproducts analysed, the main portion of each element was found either in yeast lees or in the press cake. There was a significant correlation between the markers' concentrations in the soil on the one hand and grapes, must, wine and wine byproducts on the other hand. Though the sugar addition to grape juices changed partially the total element composition of the wine, it was still possible to determine the wine's provenance.