Effect of Wood Aging on Wine Mineral Composition and 87Sr/86Sr Isotopic Ratio | Zendy

Ayse D. Kaya | Zendy; R. Bruno de Sousa | Zendy; A.S. Curvelo-Garcia | Zendy; Jorge M. RicardodaSilva | Zendy; Sofía Catarino | Zendy

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Effect of Wood Aging on Wine Mineral Composition and ⁸⁷Sr/⁸⁶Sr Isotopic Ratio

Author(s) -

Ayse D. Kaya,

R. Bruno de Sousa,

A.S. Curvelo-Garcia,

Jorge M. RicardodaSilva,

Sofía Catarino

Publication year - 2017

Publication title -

journal of agricultural and food chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.203

H-Index - 297

eISSN - 1520-5118

pISSN - 0021-8561

DOI - 10.1021/acs.jafc.7b01510

Subject(s) - wine , chemistry , strontium , composition (language) , chemical composition , inductively coupled plasma , atomic absorption spectroscopy , analytical chemistry (journal) , inductively coupled plasma mass spectrometry , mass spectrometry , mineralogy , environmental chemistry , food science , chromatography , philosophy , linguistics , plasma , physics , organic chemistry , quantum mechanics

The evolution of mineral composition and wine strontium isotopic ratio 87 Sr/ 86 Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87 Sr/ 86 Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period, wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affec 87 Sr/ 86 Sr, not precluding the use of this parameter for wine traceability purposes.

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