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Arsenic content in some Spanish wines Influence of the wine-making technique on arsenic content in musts and wines

Arsen-Gehalt in einigen spanischen Weinen. Beeinflussung des Arsengehaltes von Most und Weinen durch kellertechnische Maßnahmen

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Zusammenfassung

Durch systematische Überprüfung aller wesentlichen kellertechnischen Schritte der Most- und Weinbehandlung wurden die Hauptursachen der großen Unterschiede im Arsengehalt von Weinen aufgeklärt. Dieser vermindert sich schon beim ersten Abstich nach der Gärung und weiterhin durch die Entfernung der Trübstoffe. Bei starkstreuenden Gehalten zeigte sich, daß die Rotweine geringere Werte als die Roséweine aufwiesen. Außerdem unterschieden sich vergleichbare Weine aus verschiedenen Betrieben deutlich im Arsengehalt.

Summary

All of the essential technological means of treating grapes, must and wine were examined systematically. The main reasons for the differences in the arsenic (As) content of rosé and red wines are explained. In this study a relationship has been found between the As level and the wine-making technique. Rosé wines contain more As than red wines because they require a shorter period of contact with the skins. In order to prove this, the average values for the rosé and red wine samples from the same winery were compared.

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Authors and Affiliations

  1. Departamento Farmacia, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Alcalá de Henares, Apto. 20. Alcalá de Henares, Madrid, Spain

    M. Victorina Aguilar, M. Carmen Martinez & Taisir A. Masoud

Authors
  1. M. Victorina Aguilar
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  2. M. Carmen Martinez
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  3. Taisir A. Masoud
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Aguilar, M.V., Martinez, M.C. & Masoud, T.A. Arsenic content in some Spanish wines Influence of the wine-making technique on arsenic content in musts and wines. Z Lebensm Unters Forch 185, 185–187 (1987). https://doi.org/10.1007/BF01042044

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  • DOI: https://doi.org/10.1007/BF01042044

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