2013, Volume 16, Issue 1
Determination of Nickel Content in Romanian Wines
1 National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Uzinei Street no. 4, PO Box Râureni 7, 240050, Râmnicu Vâlcea, Romania
2 "Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Str. I. Raţiu 7-9, 550012 Sibiu, Romania
Nickel allergy is the second most common form of allergy, second only to poison ivy. There is no cure for a nickel allergy. The best treatment is to avoid contact with all products known to have nickel. Since the degree of nickel in the soil varies from region to region, foods have various amounts of nickel, depending on where and how they are grown including the use of fertilizers and pesticide. Drinks with increased nickel content include green tea, beer, and red wine. The object of this research was to investigate the degree of contamination of Romanian wines with nickel. Nickel can also be present in wines owing to the use of Ni-containing stainless-steel containers for wine fermentation and storage in modern cellar technology. Thirty onewine samples were tested using graphite furnace atomic absorption spectrometry, after a specific microwave mineralization procedure. The nickel concentration varied between 41 µg/L and 127 µg/L.
Atomic absorption spectrophotometry,nickel, wine.
Tag search Atomic absorption spectrophotometry nickel wine