RT Journal Article
SR Electronic
T1 Determination of Copper and Iron in Must: Comparison of Wet and Dry Ashing
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 25
OP 28
DO 10.5344/ajev.1994.45.1.25
VO 45
IS 1
A1 Maria Puig-Deu
A1 Rosa Ma Lamuela-Raventós
A1 Susana Buxaderas
A1 Carmen Torre-Boronat
YR 1994
UL http://www.ajevonline.org/content/45/1/25.abstract
AB 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.