Multi-element composition of red, white and palhete amphora wines from Alentejo by ICPMS

• Published in: Food control 2018-10, Vol.92, p.80-85
• Main Authors: Cabrita, Maria João, Martins, Nuno, Barrulas, Pedro, Garcia, Raquel, Dias, Cristina Barrocas, Pérez-Álvarez, Eva P., Costa Freitas, Ana Maria, Garde-Cerdán, Teresa
• Format: Article
• Language: English
• Subjects: Amphora wines; Inductively-coupled plasma-mass spectrometry (ICPMS); Mineral composition
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2018.04.041

Amphora wines also known as Vinhos de Talha are typical of Alentejo, in the south of Portugal. Crushed berries are fermented in clay vessels, regardless being white, red or a mixture of both grapes, with a minimalist intervention, resulting in white, red or palhete wines. Due to the technological differences associated to the winemaking process of these wines, the present research aimed to evaluate the mineral characterization of amphora wines with the purpose of ensuring consumer food safety and exploring the possibility of using mineral composition to establish the geographic origin of the wines. Red, white and palhete amphora wines from Vidigueira, Vila Alva, Vila de Frades and Cuba (Alentejo region) were studied. Inductively coupled plasma mass spectrometry (ICPMS) was used and the concentration of 30 elements was determined. Data shows differences among red, white and palhete wines regarding the multi-element composition, and linear discriminant analysis allowed a classification according to the wine type and geographic origin. From all samples, only one red wine presented concentrations of Zn higher than the value published by International Organisation of Vine and Wine (OIV, 2015). •Amphora wines are a traditional product of south of Portugal.•Amphora wines are made in clay vessels.•Mineral content of these wines was measured for the first time.•Amphora wines are a safe product, regarding trace elements.