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Article

Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties

Department of Analytical Chemistry, Nutrition and Food Science, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
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Academic Editor: Jose Miguel Hernandez-Hierro
Molecules 2020, 25(13), 2961; https://doi.org/10.3390/molecules25132961
Received: 25 May 2020 / Revised: 23 June 2020 / Accepted: 24 June 2020 / Published: 27 June 2020
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profiles were also obtained for the skin and seeds. Additional vinification fractions included musts before and after the fermentation process. Meanwhile, solid fractions corresponded to the so-called hat, pressed pomace and the lees obtained after gravitational settling at the tank bottom. Wine was further analyzed. The obtained results revealed a different repartition depending on the particular element and winemaking solid and liquid fraction evaluated. The studies included vinification in presence and in absence of added yeast and grape geographical origin. Principal component analysis helped to discriminate among fractions and to determine the critical elements behaving differently. Finally, a mass balance allowed to unequivocally detect the migration of a given element to the winemaking fractions. View Full-Text
Keywords: red wine; winemaking; metals; rare earth elements; inductively coupled plasma; mass spectrometry; wine waste quality red wine; winemaking; metals; rare earth elements; inductively coupled plasma; mass spectrometry; wine waste quality
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MDPI and ACS Style

Bica, A.; Sánchez, R.; Todolí, J.-L. Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties. Molecules 2020, 25, 2961. https://doi.org/10.3390/molecules25132961

AMA Style

Bica A, Sánchez R, Todolí J-L. Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties. Molecules. 2020; 25(13):2961. https://doi.org/10.3390/molecules25132961

Chicago/Turabian Style

Bica, Alexandra, Raquel Sánchez, and José-Luis Todolí. 2020. "Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties" Molecules 25, no. 13: 2961. https://doi.org/10.3390/molecules25132961

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