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Am. J. Enol. Vitic. 45:1:25-28 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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Determination of Copper and Iron in Must: Comparison of Wet and Dry Ashing

Maria Puig-Deu 1, Rosa Ma Lamuela-Raventós 1, Susana Buxaderas 1, and Carmen Torre-Boronat 1

1 Nutrition and Bromatology, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/ n, 08028 Barcelona, Spain.

The concentration of copper and iron was determined in Spanish musts obtained at different pressures from three grape varieties: Macabeo, Xarel.lo, and Parellada (which are used in the production of white wine). Two types of organic matter destruction (dry and wet ashing) were tested. Precision and recovery data for both metals were obtained by atomic absorption spectrophotometry. The procedures were not statistically different for the copper analysis, but wet ashing produced low recovery values for iron. Both metals were easily separated with the first must coming out of the press, not being dependent on the pressure exerted on the grapes.

Key words: copper, iron, must, dry ashing, wet ashing

Submitted on July 24, 1989






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Copyright © 1994 by the American Society for Enology and Viticulture.