Sofia Catarino

Measurements of contaminant elements of wines by inductively coupled plasma-mass spectrometry: A comparison of two calibration approaches

The aim of the present work was to develop and validate an accurate method by ICP-MS focalized to the measurement of contaminant elements in wines, in special those with legal importance. In addition, we intended to evaluate the suitability of ICP-MS semi-quantitative methodology in order to reduce the time and cost of analysis. Twenty-six contaminant elements of wine (Li, Be, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, As, Se, Rb, Sr, Ag, Cd, In, Cs, Ba, Hg, Tl, Pb, Bi and U) were measured using quantitative and semi-quantitative calibration approaches, in diluted white and red wines. In an early step potential interferences caused by Cl and Ca species were evaluated, in order to establish suitable mathematical corrections. For validation of ICP-MS procedures a few elements were determined by flame and electrothermal AAS. Reference wines from 1992 year, with provisional values, were analyzed and the results showed satisfactory agreement. The semi-quantitative calibration provided slightly higher limits of detection than those obtained by the quantitative calibration, and always lower than 0.1mugl(-1), except for Fe and Zn. For most elements the recovery percentages (between 90 and 100%) and precision of the results (R.S.D. (%)<4) were similar for both modes. Differences lower than 20% of concentration was obtained for most elements. Both methodologies offer valuable alternatives to wine characterization and comparison purposes. For legal requirements control purposes, with reference to the importance of accurate results, quantitative approach is the most suitable alternative.

Multiple lectin detection by cell membrane affinity binding

Assuming that lectins evolved to recognise relatively complex and branched oligosaccharides or parts of them, rather than simple sugars, a procedure based on lectin affinity binding to isolated erythrocyte (or any other cell type) membranes is proposed. This methodology was validated using six pure commercial lectins, as well as lectins from total protein extracts of Arbutus unedo leaves. All commercial lectins, as well as five polypeptides from A. unedo leaves bound to the glycosylated membrane receptors and were eluted by the corresponding sugars. When compared to the standard affinity chromatography procedure involving an individual sugar bound to a solid matrix, the new method provides a single-step, effective detection method for lectins and allows the rapid screening of their profile present in any unknown protein solution, indicates their biological carbohydrate affinities as well as their sugar specificities (if any), enables the simultaneous analysis of a large number of samples, does not require any pre-purification steps, permits detection of additional lectins and provides data which are more relevant from the physiological point of view.

Effect of Wood Aging on Wine Mineral Composition and 87Sr/86Sr Isotopic Ratio

The evolution of mineral composition and wine strontium isotopic ratio 87Sr/86Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87Sr/86Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period, wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affect 87Sr/86Sr, not precluding the use of this parameter for wine traceability purposes.