@article {Zee152, author = {J. A. Zee and I. M. Sz{\"o}ghy and R. E. Simard and J. Tremblay}, title = {Elemental Analysis of Canadian, European and American Wines by Photon Induced X-Ray Fluorescence}, volume = {34}, number = {3}, pages = {152--156}, year = {1983}, doi = {10.5344/ajev.1983.34.3.152}, publisher = {American Journal of Enology and Viticulture}, abstract = {The photon induced X-ray fluorescence technique was used to determine the distribution of P, S, Cl, K and Ca contents in 231 Canadian, American and European wines. On the average, red wines contained more P, S and K and less Ca than white wines. In red wines, the P content was lowest in Portuguese wines, while high in Spanish and French wines. American red wines were richest in S, while Canadian and French wines contained the most Cl and K. White wines from the United States contained the highest amounts of Ca and relatively high amounts of P, S, Cl, and K; Spanish wines contained lowest P and K contents while French wines had lowest S and Cl contents, and Portuguese wines were lowest in Ca. Elemental variations may be attributed to the provenance and variety of grapes, as well as the fermentation process in each country.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/34/3/152}, eprint = {https://www.ajevonline.org/content/34/3/152.full.pdf}, journal = {American Journal of Enology and Viticulture} }