Cadmium was analyzed in musts anã wines of two grapes varieties, Vitis vinifera Cabernet Sauvignon and Saint Emilion. Samples were taken during the alcohoolic fermentation as well as from the cap, seeds, lees and wines. Different quantities (5mg and 5mg/l) of cadmiun were added prior to start the fermentations. Cadmium was analysed by atomic absorption spectrometry using a graphite oven. The maximum values found, in mg/l, were respectively: wines control, 0.88: wines from musts with low Cd addition (5mg/l), 4.17 and wines from musts with high Cd addition (5mg/l), 280. The cadmium contem of the wines ranged from 32.5% and 60.1% of the cadmium originalty present in the musts. However, these amounts were considered low.
metal; grapejuice; fermentation
