Multi-element composition of red, white and palhete amphora wines from Alentejo by ICPMS

  1. Cabrita, M.J. 1
  2. Martins, N. 1
  3. Barrulas, P. 1
  4. Garcia, R. 13
  5. Dias, C.B. 1
  6. Pérez-Álvarez, E.P. 2
  7. Costa Freitas, A.M. 1
  8. Garde-Cerdán, T. 2
  1. 1 Universidade de Évora
    info

    Universidade de Évora

    Évora, Portugal

    ROR https://ror.org/02gyps716

  2. 2 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  3. 3 Universidade Nova de Lisboa
    info

    Universidade Nova de Lisboa

    Lisboa, Portugal

    ROR https://ror.org/02xankh89

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Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2018

Volumen: 92

Páginas: 80-85

Tipo: Artículo

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DOI: 10.1016/J.FOODCONT.2018.04.041 SCOPUS: 2-s2.0-85048542150 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

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Resumen

Amphora wines also known as Vinhos de Talha are typical of Alentejo, in the south of Portugal. Crushed berries are fermented in clay vessels, regardless being white, red or a mixture of both grapes, with a minimalist intervention, resulting in white, red or palhete wines. Due to the technological differences associated to the winemaking process of these wines, the present research aimed to evaluate the mineral characterization of amphora wines with the purpose of ensuring consumer food safety and exploring the possibility of using mineral composition to establish the geographic origin of the wines. Red, white and palhete amphora wines from Vidigueira, Vila Alva, Vila de Frades and Cuba (Alentejo region) were studied. Inductively coupled plasma mass spectrometry (ICPMS) was used and the concentration of 30 elements was determined. Data shows differences among red, white and palhete wines regarding the multi-element composition, and linear discriminant analysis allowed a classification according to the wine type and geographic origin. From all samples, only one red wine presented concentrations of Zn higher than the value published by International Organisation of Vine and Wine (OIV, 2015). © 2018 Elsevier Ltd