Manganese content of European wines.
The manganese content of 35 different red, white and rosé wines, produced in several European countries, is determined by electrothermal atomic absorption spectrometry. A mean concentration of 2.7 +/- 1.7 mg l-1 (range: 0.5-7.3 mg l-1) is obtained. No statistically significant difference is observed between red and white wines. On the other side, the red Beaujolais wines reveal significantly (p < 0.01) higher manganese content. Since literature data on manganese content of wine could hardly be traced, factors, probably affecting the manganese content of this alcoholic beverage, are discussed.
Stobbaerts
R
R
Department of Pharmaceutical Sciences, University of Antwerp (U.I.A.), Wilrijk, Belgium.
Robberecht
H
H
Haesen
F
F
Deelstra
H
H
D005060:Europe; D008345:Manganese / Q000032:analysis*; D013054:Spectrophotometry, Atomic; D014920:Wine / Q000032:analysis*
D008345:Manganese