Author(s): Pryrzynska K
The analysis of metals in wines is of great importance for authenticity purposes and quality control. The elements can influence the wine-making process or change its taste and quality. The research has been mostly focused on the determination of total content of metals regardless of what species were present. However, there is a considerable evidence that metal bioavailability and toxicity is mainly governed by their chemical forms. Metals may exist in wines as free ions, as complexes with organic acids as well as species with large molecules of pectic polysaccharides, peptides, proteins and polyphenols. This review presents the main developments in chemical speciation and fractionation analysis of metals in wine samples.
Referred From: https://www.tandfonline.com/doi/abs/10.3184/095422907X198040
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