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Elemental characterization of sparkling wine and cork stoppers

Debastiani, Rafaela ORCID iD icon; Iochims dos Santos, Carla Eliete; Ferraz Dias, Johnny

Abstract:

The variations of the elemental concentrations in sparkling white wine and respective cork stoppers throughout 18 months of storage time were determined with the PIXE (Particle-Induced X-ray Emission) technique. Three portions of the cork stoppers were analyzed: the top part (external layer), the inner part (bulk layer) and the bottom layer (which was in contact with the sparkling wine). Elements such as Na, Mg, Si, P, S, Cl, K, Ca, Mn, Fe, Zn and Rb were determined for both cork stoppers and sparkling wine samples. Similar concentrations of Si, P, S, Cl and Ca were found in the external and bottom layers of the corks. Distinct behaviors of the changes in the elemental concentrations as a function of the time were observed for cork stoppers and sparkling wines. The concentrations of Mg, S, K, Ca, Cu, Sr and Ba increased in the bottom layer of the cork as a function of storage time. On the other hand, concentrations of Al, Si, Cl, Ti, Zn and Br proved to be invariant, while the concentrations of P and Fe showed a slight decrease. Concerning the sparkling wine, an increasing trend of elemental concentrations was observed for most elements throughout the storage time. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000138343
Veröffentlicht am 30.09.2021
Originalveröffentlichung
DOI: 10.1016/j.crfs.2021.09.006
Scopus
Zitationen: 5
Web of Science
Zitationen: 4
Dimensions
Zitationen: 5
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Nanotechnologie (INT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2665-9271
KITopen-ID: 1000138343
HGF-Programm 43.31.01 (POF IV, LK 01) Multifunctionality Molecular Design & Material Architecture
Erschienen in Current research in food science
Verlag Elsevier
Band 4
Seiten 670–678
Schlagwörter PIXE; Elemental analysis; Sparkling wine; Wine aging; Cork stopper
Nachgewiesen in Dimensions
Scopus
Web of Science
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