The effect of wine packaging and storage temperature on the elemental profile of a commercial Cabernet Sauvignon wine was studied using inductively coupled plasma-mass spectrometry (ICP-MS). In the method, 14 trace elements were monitored in a concentration range between 0.1 and 500 μg L-1, with five of these elements showing significant concentration differences among the samples as a result of the different wine packaging and storage temperatures. Among others, increased tin levels were found in screw capped samples, probably originating from the tin liner used inside the screw caps.
All Science Journal Classification (ASJC) codes
- Analytical Chemistry