STUDYING THE MACRO AND MICROELEMENT COMPOSITION OF LOCAL WINE PRODUCTS
Article Sidebar
Main Article Content
Abstract
In this article, presents the results of the research of the mineral content of "Bayan Shirey" white wine and "Hingdoh" red wine made from grape varieties grown in Fergana region by inductively coupled plasma optical emission spectrometry method. According to the results of the analysis, 23 elements out of 30 studied elements were determined in "Bayan Shirey" and "Hingdohni" wines. It was found that the amount of macro and micronutrients in "Hingdohni" red wine is 1,626 times higher than that of "Bayan Shirey" white wine. The amount of macroelements such as potassium, magnesium, phosphorus, calcium, sodium and sulfur was determined, and macroelements made up 97.87% of the total amount of minerals in "Bayan Shirey" and 98.29% in "Hingdohni". Potassium has the highest amount, its amount is 75.56% of the mineral composition of "Bayan Shirey" and 78.18% of "Hingdohni". It was shown that the amount of elements such as silicon, boron, iron, strontium, aluminum, manganese, zinc, selenium, lithium and copper is more than the rest of microelements. No toxic elements were detected in the studied wines.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Artero, A.; Artero, A.; Tarín, J.J.; Cano, A.(2015). The impact of moderate wine consumption on health. Maturitas. 80,3-13.
Sirén H., Sirén K., Sirén J. (2015). Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes. Analytical Chemistry Research.3,26-36.
Bora, F.D.; Călugăr, A.; Bunea, C.-I.; Rozsa, S.; Bunea, A.(2022). Assessment of Physicochemical, Macro- and Microelements, Heavy Metals, and Related Human Health Risk from Organically, Conventionally, and Homemade Romanian Wines. Horticulturae.8(5),382.
Richardson, J.B.; Chase, J.K. (2021). Transfer of Macronutrients,Micronutrients, and Toxic Elements from Soil to Grapes to White Wines in Uncontaminated Vineyards. Int. J. Environ. Res. Public Health.18,13271.
Radeka, S., Rossi, S., Bestulić, E., Budić-Leto, I., Kovačević Ganić, K., Horvat, I., Lukić, I., Orbanić, F., Zaninović Jurjević, T., Dvornik, Š. (2022). Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods.11(12),1804.
Cozzolino, D., Kwiatkowski, M. J., Dambergs, R. G., Cynkar, W. U., Janik, L. J., Skouroumounis, G., & Gishen, M. (2008). Analysis of elements in wine using near infrared spectroscopy and partial least squares regression. Talanta.74(4),711–716.
Shimizu, H., Akamatsu, F., Kamada, A., Koyama, K., Iwashita, K., Goto-Yamamoto, N. (2020). Variation in the mineral composition of wine produced using different winemaking techniques. Journal of bioscience and bioengineering.130(2),166–172.
Tanabe, C.K.; Nelson, J.; Boulton, R.B.; Ebeler, S.E.; Hopfer, H. (2020). The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level. Molecules.25(11),2552.
Catarino, S.; Madeira, M.; Monteiro, F.; Caldeira, I.; Bruno de Sousa, R.; Curvelo-Garcia, A. (2018). Mineral Composition through Soil-Wine System of Portuguese Vineyards and Its Potential for Wine Traceability. Beverages.4(4),85.
Castiñeira Gómez, M. delM., Brandt, R., Jakubowski, N., Andersson, J. T. (2004). Changes of the metal composition in German white wines through the winemaking process. A study of 63 elements by inductively coupled plasma-mass spectrometry. Journal of agricultural and food chemistry.52(10),2953–2961.
Cugnetto, A.; Santagostini, L.; Rolle, L.; Guidoni, S.; Gerbi, V.; Novello, V. (2014). Tracing the “terroirs” via the elemental composition of leaves, grapes and derived wines in cv Nebbiolo (Vitis vinifera L.). Sci. Hort.172,101–108.
Vrcek, I.V.; Bojic, M.; Žuntar, I.; Mendaš, G.; Medic-Šaric, M. (2011). Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes. Food Chem.124,354–361.
Leder, R.; Kubanovic, V.; Petric, I.V.; Vahcic, N.; Banovic, M.(2015). Chemometric prediction of the geographical origin of Croatian wines through their elemental profiles. J. Food Nutr. Res.54,229–238.
Shimizu, H.; Akamatsu, F.; Kamada, A.; Koyama, K.; Okuda, M.; Fukuda, H.; Iwashita, K.; Goto-Yamamoto, N.(2018). Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis. J. Biosci. Bioeng.125,413–418.
A. Gonzalvez, A. Llorens, M.L. Cervera, S. Armenta, M. de la Guardi. (2009). Elemental fingerprint of wines from the protected designation of origin Valencia. Food Chem. 112, 26–34.