Session

Food Science and Technology

Description

Through the use of the analytical method known as Flame Atomic Absorption Spectroscopy (FAAS), we have analyzed a certain number of red and white wines. The aim of this study work has been to determine quantitatively the presence of Fe, Cu and Zn in different wines, and during different stages of winemaking, and whether these heavy metals are present within the limits set by the EU directive EC 606/2009 and OIV (International Organisation of Vine and Wine). None of the analyzed samples has exceeded the limits set by the EU and OIV, expect here a sample (Rhine Riesling) which we have taken from the bottom of the wine tank, and as such these types of wines do not pose a risk for human health.

Keywords:

Flame Atomic Absorption Spectroscopy, Iron, Copper, Zinc, Wine

Session Chair

Mufail Salihaj

Session Co-Chair

Imri Demelezi

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-69-1

Location

Pristina, Kosovo

Start Date

27-10-2018 1:30 PM

End Date

27-10-2018 3:00 PM

DOI

10.33107/ubt-ic.2018.195

Download

Included in

Food Science Commons

Share

COinS
 
Oct 27th, 1:30 PM Oct 27th, 3:00 PM

The Quantitative Determination of Iron, Copper and Zinc in the Wine by Flame Atomic Absorption Spectroscopy

Pristina, Kosovo

Through the use of the analytical method known as Flame Atomic Absorption Spectroscopy (FAAS), we have analyzed a certain number of red and white wines. The aim of this study work has been to determine quantitatively the presence of Fe, Cu and Zn in different wines, and during different stages of winemaking, and whether these heavy metals are present within the limits set by the EU directive EC 606/2009 and OIV (International Organisation of Vine and Wine). None of the analyzed samples has exceeded the limits set by the EU and OIV, expect here a sample (Rhine Riesling) which we have taken from the bottom of the wine tank, and as such these types of wines do not pose a risk for human health.