Issue 8, 2013
From the journal:

Journal of Analytical Atomic Spectrometry

Profiling the trace metal composition of wine as a function of storage temperature and packaging type

Helene Hopfer,*a   Jenny Nelson,b   Alyson E. Mitchell,cd   Hildegarde Heymanna  and  Susan E. Ebelerad  

* Corresponding authors

a Dept. of Viticulture and Enology, University of California, Davis, USA
E-mail: hhopfer@ucdavis.edu
Fax: +1 530 752 0382
Tel: +1 530 752 9356

b Agilent Technologies, Santa Clara, USA

c Dept. of Food Science and Technology, University of California, Davis, USA

d Food Safety and Measurement Facility, University of California, Davis, USA

Abstract

The effect of wine packaging and storage temperature on the elemental profile of a commercial Cabernet Sauvignon wine was studied using inductively coupled plasma-mass spectrometry (ICP-MS). In the method, 14 trace elements were monitored in a concentration range between 0.1 and 500 μg L−1, with five of these elements showing significant concentration differences among the samples as a result of the different wine packaging and storage temperatures. Among others, increased tin levels were found in screw capped samples, probably originating from the tin liner used inside the screw caps.

Graphical abstract: Profiling the trace metal composition of wine as a function of storage temperature and packaging type

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Article information

DOI
https://doi.org/10.1039/C3JA50098E
Article type
Technical Note
Submitted
24 Marts 2013
Accepted
25 Apr. 2013
First published
26 Apr. 2013

J. Anal. At. Spectrom., 2013,28, 1288-1291

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Profiling the trace metal composition of wine as a function of storage temperature and packaging type

H. Hopfer, J. Nelson, A. E. Mitchell, H. Heymann and S. E. Ebeler, J. Anal. At. Spectrom., 2013, 28, 1288 DOI: 10.1039/C3JA50098E

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