title: Atomic spectrometry methods for wine analysis: a critical evaluation and discussion of recent applications.
abstract: The analysis of wine is of great importance since wine components strongly determine its stability, organoleptic or nutrition characteristics. In addition, wine analysis is also important to prevent fraud and to assess toxicological issues. Among the different analytical techniques described in the literature, atomic spectrometry has been traditionally employed for elemental wine analysis due to its simplicity and good analytical figures of merit. The scope of this review is to summarize the main advantages and drawbacks of various atomic spectrometry techniques for elemental wine analysis. Special attention is paid to interferences (i.e. matrix effects) affecting the analysis as well as the strategies available to mitigate them. Finally, latest studies about wine speciation are briefly discussed.
authors: Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, Alicante, Spain. guillermo.grindlay@ua.es
authors: Guillermo
authors: G
authors: Grindlay
authors: Juan
authors: J
authors: Mora
authors: Luis
authors: L
authors: Gras
authors: Margaretha T C
authors: MT
authors: de Loos-Vollebregt
mesh_terms: D008670:Metals / Q000737:chemistry / Q000592:standards; D009930:Organic Chemicals / Q000737:chemistry / Q000592:standards; D011786:Quality Control; D012492:Salts / Q000737:chemistry; D013054:Spectrophotometry, Atomic / Q000379:methods* / Q000592:standards; D014920:Wine / Q000032:analysis*
chemical_list: D008670:Metals; D009930:Organic Chemicals; D012492:Salts