title: Selenium and mercury concentrations in sweet and dry bottled wines from the Canary Islands, Spain.
abstract: The concentrations of selenium and mercury were determined by atomic absorption spectrophotometry in sweet and dry bottled wines from the Canary Islands, Spain. The concentrations of mercury ranged from 2.6 to 4.9 microg x l(-1) for sweet wines, and from 1.5 to 2.6 microg x l(-1) for dry wines, differences (p < 0.05) being observed according to the island of production and type of wine, but not with respect to vintage. The concentration of selenium varied between 1.0 and 2.0 microg x l(-1) for sweet wines, and between 0.6 and 1.6 microg x l(-1) for dry wines. Differences were found in the mean concentrations according to the type of wine. Dry wines produced in La Palma presented a higher (p < 0.05) mean content than those observed in the wines of El Hierro and Lanzarote.
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, C/Afsco Fco. Sánchez, s/n E-38204 La Laguna, Santa Cruz de Tenerife, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Frías
authors.forename: C
authors.initials: C
authors.lastname: Díaz
authors.forename: J E
authors.initials: JE
authors.lastname: Conde
authors.forename: J P
authors.initials: JP
authors.lastname: Pérez Trujillo
mesh_terms: D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008628:Mercury / Q000032:analysis*; D012643:Selenium / Q000032:analysis*; D013030:Spain; D013054:Spectrophotometry, Atomic; D014920:Wine / Q000032:analysis*
chemical_list: D008628:Mercury; D012643:Selenium