TY - JOUR 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. SP - 25 LP - 28 DO - 10.5344/ajev.1994.45.1.25 VL - 45 IS - 1 AU - Maria Puig-Deu AU - Rosa Ma Lamuela-Raventós AU - Susana Buxaderas AU - Carmen Torre-Boronat Y1 - 1994/01/01 UR - http://www.ajevonline.org/content/45/1/25.abstract N2 - 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. ER -