20.500.12556/DKUM-53105 The contents of Cu, Mn, Zn, Cd, Cr, and Pb at different stages of the winemaking process Vsebnost Cu, Mn, Zn, Cd, Cr in Pb v različnih stopnjah pridelave vina In samples taken during different stages of winemaking process (from grapes, crushed grapes, pressed pomace, must deposit, deposit of lees, must before and after clarification and wine) the Cu, Mn and Zn contents were determined by flame atomic absorption spectrometry (FAAS) and the Cd, Pb and Cr contents were determined by electrothermal atomic absorption spectrometry (ETAAS). Grapes, crushed grapes, pressed pomace, must deposit and deposit of lees were microwave digested with nitric acid, hydrofluoric acid and hydrogen peroxide solution, while for must and wine no special treatments were necessary. The highest contents of Cu, Mn, Zn, Pb, Cd and Cr were determined in the pressed pomace, lees, and in white grape varieties also in must deposit. Mean values obtained of dry weight (pressed pomace, lees, must deposit) were 63 mg/kg, 300 mg/kg, 184 mg/kg for Cu, 11 mg/kg, 15 mg/kg, 134 mg/kg for Mn, 14 mg/kg, 35 mg/kg, 17 mg/kg for Zn, 0.3 mg/kg, 0.5 mg/kg, 0.6 mg/kg for Pb, 0.5 mg/kg, 1.0 mg/kg, 1.8 mg/kg for Cr, 15.4 µg/kg, 24.4 µg/kg, 13.0 µg/kg for Cd. The Cu content was decreasing from the grapes to the bottled wine, whereas the Mn, Zn, Cd, Cr and Pb contents in the bottled wine were higher than in musts in all investigated white and red grape varieties. In ten wine samples the following contents were determined: Cu; mean 0.12 mg/L (range: 0.06-0.30 mg/L), Mn; mean 1.04 mg/L (range: 0.60-1.78 mg/L), Zn; mean 0.50 mg/L (range: 0.13-1.03 mg/L), Cd; mean 0.34 µg/L (range: 0.08-1.04 µg/L), Cr; mean 17.0µg/L (range: 5.2-25.1 µg/L) and Pb; mean 25.3 µg/L (range: 16.4-37.8 µg/L). V vzorcih odvzetih v različnih stopnjah predelave grozdja (v grozdju, drozgi, tropinah, usedlini po razsluzu mošta, v drožeh, v moštu pred in po razsluzu in v vinu) smo določili vsebnost Cu, Mn in Zn s plamensko atomsko absorpcijsko spektrometrijo (FAAS) in vsebnost Cd, Pb in Cr z elektrotermično atomsko absorpcijsko spektrometrijo (ETAAS). Vzorce grozdja, drozge, tropin, usedline po razsluzu mošta in droži smo razkrojili v mikrovalovni peči z dušikovo (V) kislino, fluorovodikovo kislino in vodikovim peroksidom. Za mošt in vino predhodna priprava vzorcev ni bila potrebna. Najvišje vsebnosti Cu, Mn, Zn, Pb, Cd in Cr smo določili v tropinah, drožeh in pri belih sortah grozdja tudi v usedlini po razsluzu mošta. Srednje vrednosti preračunane na suho snov (tropin, droži, usedline po razsluzu mošta) so bile 63 mg/kg, 300 mg/kg, 184 mg/kg za Cu, 11 mg/kg, 15 mg/kg, 134 mg/kg za Mn, 14 mg/kg, 35 mg/kg, 17 mg/kg za Zn, 0.3 mg/kg, 0.5 mg/kg, 0.6 mg/kg za Pb, 0.5 mg/kg, 1.0 mg/kg, 1.8 mg/kg za Cr, 15.4 µg/kg, 24.4 µg/kg, 13.0 µg/kg za Cd. Vsebnost Cu je padala od grozdja do stekleničenega vina. Pri vseh analiziranih belih in rdečih sortah so bile vsebnosti Mn, Zn, Cd, Cr in Pb v stekleničenih vinih višje kot v moštih. V desetih vzorcih vina smo določili naslednje vrednosti: Cu; srednja vrednost 0.12 mg/L (območje: 0.06-0.30 mg/L), Mn; srednja 1.04 mg/L (območje: 0.06- 1.78 mg/L), Zn; srednja 0.50 mg/L (območje: 0.13-1.03 mg/L), Cd; srednja 0.34 µg/L (območje: 0.08-1.04 µg/L), Cr; srednja 17.0 µg/L (območje: 5.2-25.1 µg/L), Pb; 25.3µg/L (območje: 16.4-37.8 µg/L). viticulture chemical processes chemical elements chemical analysis vinarstvo kemični procesi kemični elementi kemične analize true false true Angleški jezik Slovenski jezik Znanstveno delo 2015-07-10 19:21:21 2015-07-10 19:21:21 2022-06-02 03:09:01 2021-05-10 03:33:48 2003 0 0 str. 123-136 št. 1 Letn. 50 2003 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 1318-0207 663.2:543 14086149 1967916 1318-0207 URN:SI:UM:DK:AMTKSKBX Acta_Chimica_Slovenica_2003_Kristl,_Veber,_Slekovec_THE_CONTENTS_OF_Cu,_Mn,_Zn,_Cd,_Cr_AND_Pb_AT_DIFFERENT_STAGES_OF_THE_WINEMAKING_PROC.pdf Acta_Chimica_Slovenica_2003_Kristl,_Veber,_Slekovec_THE_CONTENTS_OF_Cu,_Mn,_Zn,_Cd,_Cr_AND_Pb_AT_DIFFERENT_STAGES_OF_THE_WINEMAKING_PROC.pdf 1 397D54F6CC09C385F01FBCE78E2CCE2D 4865a3d769d679a2d6a15e4094084d96d33217fc82b6ffcace8374834629a797 90db7c7d-7c0e-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=116069 http://acta-arhiv.chem-soc.si/50/50-1-123.pdf 1 https://dk.um.si/Dokument.php?lang=slv&id=77665 Fakulteta za kmetijstvo in biosistemske vede 0 0 0