Heavy metal uptake in the enological food chain |
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Authors: | MG Volpe F La Cara F Volpe A De Mattia V Serino F Petitto C Zavalloni F Limone R Pellecchia PP De Prisco M Di Stasio |
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Affiliation: | 1. Istituto di Scienze dell’Alimentazione, CNR, Via Roma 52, 83100 Avellino, Italy;2. Istituto di Biochimica delle Proteine, CNR, Via Pietro Castellino 111, 80131 Naples, Italy;3. Istituto Tecnico Agrario “Francesco De Sanctis”, Via Tuoro Cappuccini, 83100 Avellino, Italy;4. Agenzia Regionale Protezione Ambientale Campania, Via Tiratore, 83042 Atripalda, Italy |
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Abstract: | The research presented here describes the assessment of a number of physiological and xenobiotic metal concentrations occurring throughout the enological production processes of two native wines from Irpinia, Aglianico and Fiano of Avellino. In order to evaluate the wines’ metal content throughout the entire wine-making process, samples of grapes and musts from both wines were taken at time intervals during the fermentation and maturation phases. Copper, chromium, nickel, iron, zinc, lead and cadmium levels were analysed by atomic absorption spectrophotometry. The concentration of metals obtained were compared to the limits fixed by the Organization Internationale de la Vigne et du Vin (O.I.V.) and in the Italian ad European legislation. |
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Keywords: | Heavy metals Enological food chain Bioaccumulation |
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