Mineral elements in wine have always been studied mainly in relation to their chemical stability in wine and their toxicity. In the last few years the reasons for carrying out analysis of microelements and trace elements have extended, going beyond traditional practice and becoming a useful parameter for discriminating the geographic origin of must and wines. The article summarises a series of studies realised at the Istituto Agrario di S. Michele all’Adige in the field of ICP-OES and -MS analysis of mineral elements applied to oenology, with the scope of understanding to what extent technological choices in relation to vinification may affect the mineral composition of wines.
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