Heavy metal uptake in the enological food chain

Volpe, M.G. and La Cara, F. and Volpe, F. and De Mattia, A. and Serino, V. and Petitto, F. and Zavalloni, C. and Limone, F. and Pellecchia, R. and De Prisco, P.P. and Di Stasio, M. (2009) Heavy metal uptake in the enological food chain. Food Chemistry, 117 (3). pp. 553-560. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2009.04.033


The research presented here describes the assessment of a number of physiological and xenobiotic metal concentrations occurring throughout the enological production processes of two native wines from Irpinia, Aglianico and Fiano of Avellino. In order to evaluate the wines’ metal content throughout the entire wine-making process, samples of grapes and musts from both wines were taken at time intervals during the fermentation and maturation phases. Copper, chromium, nickel, iron, zinc, lead and cadmium levels were analysed by atomic absorption spectrophotometry. The concentration of metals obtained were compared to the limits fixed by the Organization Internationale de la Vigne et du Vin (O.I.V.) and in the Italian ad European legislation.

Item Type: Article
Uncontrolled Keywords: Heavy metals, Enological food chain, Bioaccumulation
Subjects: 500 Scienze naturali e Matematica > 540 Chimica e scienze connesse
Depositing User: Ing. Michele Di Stasio
Date Deposited: 12 Jan 2017 12:47
Last Modified: 12 Jan 2017 12:47
URI: http://eprints.bice.rm.cnr.it/id/eprint/15359

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