Determination of metals in wine with atomic spectroscopy (flame-AAS, GF-AAS and ICP-AES); a review.

Abstract

Metals in wine occur at the mg l(-1) level or less and, though not directly related to the taste of the final product, their content should be determined because excess is undesirable, and in some cases prohibited, due to potential toxicity. Lead content in wine, for example, is restricted in several states by legislation to guarantee consumer health… (More)

Topics

Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.