Comparison of the content of selected mineral substances in Czech liturgical and common wines
DOI:
https://doi.org/10.5219/901Keywords:
communion wine, kosher wine, mineral substances, mass spectrometry, cadmiumAbstract
The article deals with the content of selected mineral substances in Czech liturgical wines and compares them with common wines. Sulphur, phosphorus, boron, potassium, calcium, magnesium, iron, cadmium and lead were selected as evaluated minerals, and they were all found in all the analyzed varieties - Pinot Noir, Red Traminer and Chardonnay. Mineral substances were determined using a quadrupole mass spectrometer in the inductively coupled plasma variant of the Thermo Scientific ICAP Q ICP-MS. Generally, measured results did not show significant differences between the mineral content in liturgical and common wines. Therefore the influence of specific production technologies of liturgical wines on the mineral contents was not proved either. One of the highest mineral concentration was in communion Red Traminer, which, besides beneficial minerals, also contained a high amount of toxic elements. On the contrary, common Red Traminer had one of the lowest concentrations of toxic compounds. The content of permitted lead levels was exceeded in a single case, namely in the Chardonnay kosher sample. For cadmium, no sample exceeded the allowed limit.
Downloads
Metrics
References
Amâncio, S., Tavares, S., Fernandes, J., Sousa, C. 2009. Grapevine & Sulfur: Old Partners, New Achievements. In Roubelakis-Angelakis, K.A. Grapevine Molecular Physiology & Biotechnology. Dordrecht, Germany : Springer Science+Business Media B.V., p. 31-52. ISBN‑13: 978‑90‑481‑2304‑9. DOI: https://doi.org/10.1007/978-90-481-2305-6_2
Avram, V., Voica, C., Hosu, A., Cimpoiub, C., Măruţoiuc, C. 2014. ICP-MS Characterization of some Roumanian White Wines by Their Mineral Content. Revue Roumaine de Chimie, vol. 59, no. 11-12, p. 1009-1019.
Bajčan, D., Vollmannová, A., Šimanský, V., Bystrická, J., Trebichalský, P., Árvay, J., Czako, P. 2016. Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines. Potravinarstvo, vol. 10, no. 1, p. 89-94. https://doi.org/10.5219/534 DOI: https://doi.org/10.5219/534
Bible. 1991. Bible. Písmo svaté Starého a Nového zákona. (Bible. Holy Scriptures of the Old and New Testaments). 2nd ed. Prague Czech Repulic : Zvon. ISBN-10: 8071130095. (In Czech)
Bondyová, R., Sliva, J. 2008. Boží Hody: Jak jedli Židé v Čechách a na Moravě. (God's Feast: How the Jews ate in Bohemia and Moravia). 1st ed. Prague, Czech Republic : Franz Kafka. ISBN: 978-80-86911-16-8. (In Czech)
Čížková, H., Ševčík, R., Rejchl, A., Pivoňka, J., Voldřich, M. 2012. Trendy v autenticitě potravin a v přístupech k detekci falšování. (Trends in Food Authenticity and Detection of Food Adulteration). Chemické Listy, vol. 106, no. 10, p. 903-910. (In Czech)
Dehelean, A., Voica, C. 2012. Determination of Lead and Stronicum Isotope Ratios in Wines by Inductively Coupled Plasma Mass Spectrometry. Romanian Journal of Physics, vol. 57, no. 7-8, p. 1194-1203.
Divecký, J. 2005. Židovské svátky: [kalendář od Pesachu do Purimu]. (Jewish holidays: [calendar from Pesach to Puri]). 1st ed. Prague, Czech Republic: P3K, ISBN: 80-903584-3-8. (In Czech)
FIC, V.2015. Víno: analýza, technologie, gastronomie. (Wine: analysis, technology, gastronomy). 1st ed. Český Těšín: 2 THETA. ISBN: 978-80-86380-77-3. (In Czech)
Jackson, R. S. 2008. Wine science: principles and applications. 3rd ed. Amsterdam, Nethrerland : Elsevier/Academic Press. ISBN‑13: 978‑0123736468.
Jedlička, J., Novotná, B., Valšíková, M. 2014. Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine. Potravinarstvo, vol. 8, no. 1, p. 290-295. https://doi.org/10.5219/403 DOI: https://doi.org/10.5219/403
Koudelka, Z. 2010. Košer a mešní víno. (Kosher and Masswine). Vinařský obzor, vol. 103, no. 5, p. 236-239. (In Czech)
Kraus, V. 1999. Réva a víno v Čechách a na Moravě. (Grapevine and wine in Bohemia and Moravia). 1st ed. Praha: Radix. 280 p. ISBN: 80-86031-23-3. (In Czech)
Nádeníčková, B. 2014. Technologie speciálních vín. (The technology of special wines). Brno, Czech Republic: Mendel University in Brno, 87 p. ISBN: 978-80-7509-019-5. (In Czech)
Commission Regulation (EC) No 606/2009 of 10 July 2009 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. OJ L 193, 24.7.2009, p. 1-59.
Rupasinghe, H. P. V., Clegg, S. 2007. Total antioxidant capacity, total phenolic content, mineral elements, and histamine concentrations in wines of different fruit sources. Journal of Food Composition and Analysis, vol. 20, no. 2, p. 133-137. https://doi.org/10.1016/j.jfca.2006.06.008 DOI: https://doi.org/10.1016/j.jfca.2006.06.008
Sandler, M., Pinder, R. 2003. Wine: a scientific exploration. New York, USA : Taylor a Francis. ISBN‑10: 0415247349. https://doi.org/10.4324/9780203361382 DOI: https://doi.org/10.4324/9780203361382
Stafilov, T., Karadjova, I. 2009. Atomic Absorption Spectrometry in Wine Analysis. Macedonian Journal of Chemistry and Chemical Engineering, vol. 28, no. 1, p. 17‑31. https://doi.org/10.20450/mjcce.2009.218 DOI: https://doi.org/10.20450/mjcce.2009.218
Steidl, R. 2010. Sklepní hospodářství. (Cellar Management). 2nd ed. Valtice: Národní vinařské centrum. 309 p. ISBN: 978-80-903201-9-2. (In Czech)
Škrovánková, S., Mlček, J., Orsavová, J., Juríková, T., Dřímalová, P. 2017. Polyphenols content and antioxidant activity of paprika and pepper spices. Potravianarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 52-57. https://doi.org/10.5219/695 DOI: https://doi.org/10.5219/695
Torah. 2012. Chamiša chumšej Tora: im ha-haftarot. Praha: Sefer. ISBN-13: 978-80-85924-67-1. (In Czech)
Tvarůžek, R. 1948. Réva a víno v Bibli. (Grapevine and wine in the Bible). Brno: Vinařské družstvo v Bzenci, 225 p. (In Czech)
Železný, V. 2010. Dobré rady milovníka vína. (Good advice of a wine lover). 1st ed. Prague, Czech Republic : Mladá fronta, 243 p. ISBN: 978-80-204-2217-0. (In Czech)
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.