| Abstract | Nepoželjne senzorske promjene u vinu, kao što su promjene okusa, mirisa, ali i izgleda, mogu biti uzrokovane visokom koncentracijom teških metala. Prisutnost metala poput željeza, bakra i cinka koji se najčešće pojavljuju u vinu mogu se odrediti brzim metodama poput ionske kromatografije (IC) i atomske apsorpcijske spektrofotometrije (AAS). Analizirano je vino sorte graševina, privatnog proizvođača, kutjevačkog vinogorja, podregija Slavonija, godina berbe 2010. IC metodom su određeni: kalcij, kalij, magnezij i natrij. AAS metoda korištena je za određivanje željeza, bakra, cinka i olova u istom vinu. Koncentracija olova bila je ispod granice detekcije, dok je koncentracija ostalih sedam metala bila u skladu s literaturnim podacima kao i s Pravilnikom o toksinima, metalima, metaloidima te drugim štetnim tvarima koje se mogu nalaziti u hrani. Metodom tekućinske kromatografije visoke djelotvornosti (HPLC) određene su koncentracije alkohola, mliječne kiseline, glukoze i glicerola, a koncentracija glicerola određena je i enzimskom metodom. Za određivanje koncentracije pojedinih šećera i viših alkohola korštena je kapilarna ionska kromatografija (ICS). Kemijskim analizama su određene koncentracije alkohola, ukupnog šećera, kiselina (ukupnih i hlapljivih) kao i ukupnog, vezanog i slobodnog SO2. Rezultati ovih analiza zadovoljavaju kriterije propisane Pravilnikom o vinu, što znači da je analizirano vino sorte graševina spremno za konzumaciju i prodaju. |
| Abstract (english) | Undesirable sensory changes in wine, like for example taste, smell, but also appearance, can be caused by high concentrations of heavy metals. The presence of metals such as iron, copper and zinc which are mostly present in wine could be detected by fast and effective methods such as ion chromatography (IC) and atomic absorption spectrophotometry (AAS). Graševina wine produced in Kutjevo vineyards, Slavonija wine region by private producer in 2010. was analyzed. IC method was used for detection of sodium, potassium, calcium and magnesium. AAS method was used for determination of iron, copper, zinc and lead in the same wine. The concentration of lead was below limit of detection, while concentrations of other seven metals were in accordance with the literature as well as with Croatian regulation of toxins, metals, metaloids and other toxic compounds which could be present in food. High performance liquid chromatography (HPLC) was used for detection of glucose, alcohol, lactic acid and glycerol. Glycerol concentration was also detected by enzymatic method. The concentration of specific sugars and higher alcohols were determined by ion capillary chromatography system (ICS). The chemical analyses were applied to define the concentrations of alcohol, total sugar, acids (total and volatile) as well as free, bound and total SO2. The results of basic analyses were in correlation to Croatian regulation of wine, so analyzed wine graševina is suitable for consumation and sale. |
