Open AccessElemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)
Author(s) -
Pablo Alonso González,
Eva PargaDans,
Paula Arribas Blázquez,
Octavio P. Luzardo,
Manuel Luis Zumbado Peña,
María Mercedes Hernández González,
Ángel Rodríguez-Hernández,
Carmelo Andújar
Publication year - 2021
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0258739
Subject(s) - wine , volcano , inductively coupled plasma mass spectrometry , composition (language) , environmental science , environmental chemistry , trace element , mineralogy , chemistry , geology , geochemistry , food science , mass spectrometry , linguistics , philosophy , chromatography
The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.