Selenium and mercury concentrations in sweet and dry bottled wines from the Canary Islands, Spain

Author： Frías S. Díaz C. Conde J. E. Pérez Trujillo J. P.

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.20, Iss.3, 2003-01, pp. : 237-240

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Abstract

The concentrations of selenium and mercury were determined by atomic absorption spectrophotometry in sweet and dry bottled wines from the Canary Islands, Spain. The concentrations of mercury ranged from 2.6 to 4.9 g l⁻¹ for sweet wines, and from 1.5 to 2.6 g l⁻¹ for dry wines, differences (p < 0.05)="" being="" observed="" according="" to="" the="" island="" of="" production="" and="" type="" of="" wine,="" but="" not="" with="" respect="" to="" vintage.="" the="" concentration="" of="" selenium="" varied="" between="" 1.0="" and="" 2.0="" g="">⁻¹ for sweet wines, and between 0.6 and 1.6 g l⁻¹ for dry wines. Differences were found in the mean concentrations according to the type of wine. Dry wines produced in La Palma presented a higher (p < 0.05)="" mean="" content="" than="" those="" observed="" in="" the="" wines="" of="" el="" hierro="" and="" lanzarote.="">