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Study of the mineral profile of Catalonian “brut” cava using atomic spectrometric methods

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Abstract

The aim of this study was to investigate the content of several metals in different commercial sparkling wines, all of them with the denomination of origin “cava”, in order to characterise them. Sixteen metals were determined in 18 samples of cava by inductively coupled plasma atomic-emission spectrometry (ICP-AES), hydride generation atomic-absorption spectrometry (HG-AAS) and graphite furnace atomic-absorption spectrometry (GF-AAS). Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, P, Sr and Zn were analysed by ICP-AES; HG-AAS was employed for As quantification and GF-AAS for Ni, Cd and Pb analysis. The procedure involved the degasification of the cava sample by sonication, followed by H2O2/H2SO4 treatment and heating in an oven.

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Acknowledgements

This work has been mainly supported by a grant from the Andalusia Government (CTS-358, II Plan Andaluz de Investigación). We are also grateful to G. Peña for his technical assistance.

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Correspondence to Ana María Cameán.

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Jos, A., Moreno, I., González, A.G. et al. Study of the mineral profile of Catalonian “brut” cava using atomic spectrometric methods. Eur Food Res Technol 218, 448–451 (2004). https://doi.org/10.1007/s00217-004-0875-8

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  • DOI: https://doi.org/10.1007/s00217-004-0875-8

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