Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine
DOI:
https://doi.org/10.5219/403Keywords:
viticulture, grape must, wine, heavy metals, copper, leadAbstract
We have focused on the influence evaluation of the locality, the vintage year and fermentation process on the volume of copper and lead into grape must and wine. First of all copper and lead volume was assessed into fresh grape musts. Subsequently the musts were fermented. During the wines analyses we found great decrease of copper by the fermentation process. Assessed Cu2+ values vary from 0.07 to 0.2 mg.L-1 and represent a decrease of the original copper volume from 90 to 97%. On the copper content into grape has probably the significant influence also the precipitation amount, which falling in the second part of the vegetation half a year. Total rainfall in the period before the grape harvesting (the months of August - September) was for the first year 153 mm and for second year 137,5 mm. During both observed vintage years it was concerning to the above average values. Copper is not possible to eliminate totally in the protection of the vine against fungal diseases, because against it does not come into existence resistance into a pathogen. For resolution of this problem it is suitable to combine the copper and organic products. Fermentation affect as a biological filter and influence also lead volume. Into analysed wines we found the decrease of the lead volume from 25 to 94%. Maximal assessed Pb2+ value into wine was 0.09 mg.L-1. The linear relationship between lead and copper into grape must in relationship to the lead and copper into wine was not statistically demonstrated. We found the statistically significant relationship in lead content into grape must by the influence of the vintage year, which as we supposed, it was connected with the atmospheric precipitation quantity and distribution during the vegetation. On the base of the assessed results of the lead and copper volume into wine, we state that by using of the faultless material and appropriate technological equipment during the wine production, it is possible to eliminate almost completely the problems with these heavy metals content into our wines and it is from the view of technological as well as hygienic.
Downloads
Metrics
References
Ailer, Š. 1997. Obsah zinku, medi a olova v stolovom hrozne z pohľadu jeho hygienickej nezávadnosti. Enviro Nitra '97. Slovenská poľnohospodárska univerzita, Nitra, p. 140-144.
Ailer, Š. 1999. Vplyv aplikácie kontaktných listových hnojív na obsah hygienicky významných chemických prvkov v hroznovom mušte a víne.. Bulletin potravinárskeho výskumu, vol. 38, no. 3, p. 183-193, ISSN 0231- 9950.
Bencko, V., Cikrt, M., Lener, J. 1984. Toxické kovy v pracovním a životním prostředí člověka. Avicenum, Praha, 263 p.
Bujdoš, G. 1996. Degradácia obsahu ťažkých kovov pri fermentácii hroznových muštov. Environmentálne problémy súčasného poľnohospodárstva. Nitra, VŠP, p. 11-13.
Bujdoš, G., Magdina, P. 1994. Vplyv civilizačných faktorov na obsah rizikových prvkov v prírodných vínach. Sledování polutantů v životním prostředí. Brno, VŠZ, p. 50-56.
Commission Regulation (EC) No. 1881/2006 from 19 December 2006, by which are setting maximum levels for certain contaminants in foodstuffs.
Commission Regulation (EC) No. 606/2009 from 10 July 2009, from which are laying down certain detailed rules for implementing Council Regulation (EC) No. 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions.
Dersch, G. 1993. Kupfergehalte in Most und Wein. Der Winzer, vol. 49, no. 7, p. 10.
Doboš, A. 1997. Zvýšiť prirodzené vlastnosti hrozna a výrobkov z hrozna. 1997. Vinohrad, vol. 35, no. 2, p. 37-38.
Eschnauer, H. R., Ostapczuk, P. 1992. Blei Spuren in Weinen jüngerer Jahrgange durch Bestimmung mit der potentiometrischen stripping Analyse. Die Wein - Wissenschaft, vol. 47, no. 6, p. 206-209.
Henze, G., Bauer, K. H. 2004. Spurensuche im Wein. Chem. Unserer Zeit, vol. 38, no 1., p. 46-54. https://doi.org/10.1002/ciuz.200400290 DOI: https://doi.org/10.1002/ciuz.200400290
Michlovský, M., Hanák, K. 1990. Kvalita vinařské produkce z interspecifických elit a kultivarů V. vinifera podle težkých kovů a reziduí pesticidů. Vinohrad, vol 28, no. 7, p. 148-150.
Pfeiffer, C., Rupp, D. 1993. Eintrag und Verteilung von Kupfer und Zink in einer traditionel bewirtschaftete Rebfläche im mittleren Keuper (Baden Würtemberg). Die Wein - Wissenschaft, vol. 48, no. 2, p. 69-73.
Pospíšilová, D. 2005. Ampelografia Slovenska. Výskumná a šľachtiteľská stanica vinárska a vinohradnícka Modra, Bratislava, ISBN 8096935097, 368 p.
Regulation of Ministry of the Agriculture and Rural Development of the Slovak Republic and Ministry of Health of the Slovak Republic from 11 September 2006 No. 18558/2006-SL, by which it is issuing the Chapter of Codex Alimentarius of the Slovak Republic, regulating food contaminants as amended by.
Teissedre, P. L., et al. 1994. Lead distribution in grape berries. 1994, Amer. J. Enol. Viticul., vol. 45, no. 2, p. 220-228.
Tölgyessy, J. et al. 1989. Chémia, biológia a toxikológia vody a ovzdušia. Bratislava, Veda, vydavateľstvo Slovenskej akadémie vied, Bratislava, 530 s. ISBN 80-224-0034-3.
Vanek, G. 1996. Vinič 3 - Pestovanie. Príroda, Bratislava, 150 p.
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
