J. Romano Gallo; O. Zardetto de Toledo
SUMMARY
The analysis of wine for iron is of major importance in routine analytical wine control. The procedure presented here is an adaptation of the original ortho-phenantroline method of Saywell and Cunningham as used in this Laboratory to determine iron in plant nutrient solutions. The clear solution is obtained by wet destruction of the dry residue with a mixture of HN03-HCLO4-H2SO4. Table I shows satisfactory recovery of the iron added to aliquots of various wine samples, before drying. Table 2 shows the precision of the method as developed. It was successfully applied to 145 samples of commercial wines produced in the states of Sao Paulo, Rio Grande do Sul and Minas Gerais. The highest and lowest values encountered were 21.7 and 2.8 mg of Fe per liter as presented in table 3.
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Recebida para publicação em 4 de abril de 1962.
Determinação de ferro, na análise de vinhos
Datas de Publicação
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Publicação nesta coleção
02 Mar 2010 -
Data do Fascículo
1962
