Abstract
The determination of lead, cadmium, and zinc in wine by stripping potentiometry is described. The wines used in this study include red and white table wines, sparkling wines, and fortified wines. The stripping potentiometric methods for lead and zinc are rapid with analysis times per test sample of one minute or less. For cadmium, the low concentration in wine requires considerably longer analysis times of up to five minutes per sample. The precision of the stripping potentiometric methods is high, with relative standard deviations being ≤6%. The results compare favorably with those obtained by graphite furnace atomic absorption spectrophotometry (lead and cadmium) and flame atomic absorption spectrophotometry (zinc). The advantages of using stripping potentiometry for the routine determination of lead, cadmium and zinc in wine are identified.
- Received August 1993.
- Copyright 1994 by the American Society for Enology and Viticulture
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