Role of the elemental analysis of viticulture products: determination of 25 elements by ICP-AES

被引：6

作者：

Fournier, JB

Hirsch, O

Martin, GJ

机构：

[1] Univ Nantes, CNRS UPRES A Q6006, Lab Electrochim & Anal Isotop Metab, F-44300 Nantes, France

[2] Lab Applicat Jobin Yvon, F-91160 Longjumeau, France

来源：

ANALUSIS | 1998年 / 26卷 / 01期

关键词：

trace elements; wine physiology; toxicity; authentication; ICP-AES;

D O I：

10.1051/analusis:1998106

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

It is well known that at least fifteen elements have a physiological effect on the growth of the wine. Some of these elements have a chemical effect during the fermentation. In addition to the previous elements, nine minor elements can be analyzed in wine for toxic levels. This paper underlines the particular behavior of some elements and their importance concerning the viticulture products and describes a method of analyzing twenty-five elements.

引用

页码：28 / 32

页数：5

共 16 条

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AUGAGNEUR S, 1997, S VIN AN SCI BORD, P204

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