(TFG) Characterization and classification of musts, wines and sparkling wines by their elemental composition determined by ICP-OES and ICP-MS

Abstract

The control of the composition of food products with Protected Designation of Origin like wines and sparkling wines is essential to detect fraudulent practices and adulterations, and one of these controls corresponds to the determination of their elemental composition. To do so, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) have been found as the best techniques, with the possibility of carrying out multi-element measurements in a short period of time and with easy and straightforward sample pre-treatments. This way, samples of must, wine and sparkling wine of two different varieties (Pinot Noir and Xarel·lo) have been characterized by ICP techniques, to determine their metal composition and classify them according to their quality, geographical origin and oenological practices. For this purpose, Principal Components Analysis, box plot diagrams and bar charts have been used. Different markers and trends among samples have been found and related to the changes resulting from the different steps of the sparkling wines production process. Finally, the soils from where these samples come from have been extracted and characterized by ICP-OES and ICP-MS. Data processing has allowed to classify them according to their geographical origin, as well as to find some trends in their metal content connected to the musts