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

Maria João Cabrita, Nuno Martins, Pedro Barrulas, Raquel Garcia, Cristina Barrocas Dias, Eva P. Pérez-Álvarez, Ana Maria Costa Freitas, Teresa Garde-Cerdán

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)

Abstract

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).

Original languageEnglish
Pages (from-to)80-85
Number of pages6
JournalFood Control
Volume92
DOIs
Publication statusPublished - 1 Oct 2018

Keywords

  • Amphora wines
  • Inductively-coupled plasma-mass spectrometry (ICPMS)
  • Mineral composition

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