Measuring the Minerals in Wine

Measuring the Minerals in Wine

Posted on September 12, 2019

Shimadzu’s application story provides an example of the direct measurement of minerals, including Iron, Zinc, Copper and Manganese, present in a commercially available wine using flame atomic absorption spectrophotometry.

Commercially available red and white wines were sampled for measurement without pretreatment, while wine samples with standards added at constant volume were measured, and then spike and recovery tests were performed using an absorption spectrometer.

The study found that “favorable results were obtained for both the recovery rates and stability with the recovery rate being between 88 and 98% and the stability at 1.2% (%RSD) through the consecutive measurement of 40 samples. These results indicate that flame atomic absorption spectrophotometry is an easy and effective method for measuring the minerals in wine.”


Manufacturer:   Shimadzu

Industry:   Food / Beverage

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