Elemental characterisation of Cabernet Sauvignon wines using Particle-Induced X-ray Emission (PIXE)

被引：28

作者：

Iochims dos Santos, Carla Eliete ^{[1
]}

Manfredi da Silva, Luiza Raquel ^{[1
]}

Boufleur, Liana Appel ^{[1
]}

Debastiani, Rafaela ^{[1
]}

Stefenon, Claudia Alberici ^{[2
]}

Amaral, Livio ^{[1
]}

Yoneama, Maria Lucia ^{[1
]}

Dias, Johnny Ferraz ^{[1
]}

机构：

[1] Univ Fed Rio Grande do Sul, Inst Fis, BR-91501970 Porto Alegre, RS, Brazil

[2] Fac Integracao Ensino Super Cone Sul, BR-95720000 Garibaldi, RS, Brazil

来源：

FOOD CHEMISTRY | 2010年 / 121卷 / 01期

关键词：

Cabernet Sauvignon; PIXE; Elemental composition; Wine; Trace elements; Physicochemical variables; WHITE WINES; FLUORESCENCE; SPECTROMETRY; METALS;

D O I：

10.1016/j.foodchem.2009.11.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The elemental composition of 2002 Cabernet Sauvignon wines from four different regions of Rio Grande do Sul state (Brazil) was determined using Particle-Induced X-ray Emission (PIXE) technique. In total, wines from 13 different vineyards were Studied. Particular attention was given to wines stemming from Vale dos Vinhedos which is one of the most important wine producing regions in Brazil. Typical PIXE spectra consisted of elements with atomic number between 11 and 38 such as P, S, K, Ti, Mn, Fe, Cu, Zn and Rb. Physicochemical variables such as volatile acidity, alcohol, pH and dry extract were also determined for some wines. Variations in the elemental concentrations among wines from Vale dos Vinhedos and from different regions were observed. In general our results are in good agreement with previous measurements of Brazilian wines. With respect to European wines, our results are characterised by relatively low concentrations of Cu and Zn and high concentration of Rb. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：244 / 250

页数：7

共 28 条

[11] Trace element determination of Argentine wines using ETAAS and USN-ICP-OES [J].

Lara, R ;

Cerutti, S ;

Salonia, JA ;

Olsina, RA ;

Martinez, LD .

FOOD AND CHEMICAL TOXICOLOGY, 2005, 43 (02) :293-297

[12]

MANDELLI F, 2002, EMBRAPA UVA VINHO CO, V43

[13] Statistical investigation of the differences in the distribution of metals in Nebbiolo-based wines [J].

Marengo, E ;

Aceto, M .

FOOD CHEMISTRY, 2003, 81 (04) :621-630

[14]

MELLO LM, 2008, VINDIMA, V4, P20

[15]

Mozaz SR, 1999, FOOD RES INT, V32, P683

[16]

NAUGHTON DP, CHEM CENTRA IN PRESS, V2, DOI DOI 10.1186/1750-153X-2-22

[17] TRACE-ELEMENT ANALYSIS OF WINE BY PROTON-INDUCED X-RAY-FLUORESCENCE SPECTROMETRY [J].

NOBLE, AC ;

ORR, BH ;

COOK, WB ;

CAMPBELL, JL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (03) :532-535

[18] What do metals tell us about wine? [J].

Pohl, Pawel .

TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2007, 26 (09) :941-949

[19] Matrix effects correction for quantitative TTPIXE analysis [J].

Reis, MA ;

Alves, LC ;

Jesus, AP .

NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION B-BEAM INTERACTIONS WITH MATERIALS AND ATOMS, 1996, 109 :134-138

[20]

Rizzon L. A., 1997, ANAL SCI, P478

← 1 2 3 →