Analysis of micro and macroelements in must and wine of three Vitis vinifera L. varieties, using FAAS-technique 1 Florin D. Bora, 2Tiberia

There are some factors which influence the must and wine composition: grape varieties, soil type, the climate, type of culture, agrochemical products (pesticides and fertilizers) and the practices used for wine making. These factors are directly involved in wine quality and in wine characterization. The aim of this paper is to determine the micro- and macroelements of must and wine on three cultivars Fetească albă, Fetească regală and Italian riesling, located in Turulung Vii vineyard, NW Romania. The quantitative analysis of five elements: Na, Ca, Mg, Fe and Co were detected using flame atomic absorbtion spectrometry (FAAS). With exception of Fe in wine (2.61 mg/L – Italian riesling, significant lower than 3.66 mg/L - Fetească regală), Italian riesling recorded highest values of mineral concentrations of both must and wine samples. The concentration of Co was below the detection limit of the device for all three varieties. The concentration of micro-, macroelements from wine are directly influenced by the concentration of micro-, macroelements from must. Wine is a complex matrix, which in additions to its basic components: water, alcohol and sugars contains high varietes of inorganic and organic compounds. It should be noted that certain inorganic elements in must and wine as Na, Ca, Mg, Fe and Co at different stages of wine are of great interest because of legal requirements. Determination of minerals in wine is important not only for the wine industry, in terms of problems of quality wine, but this can be viewed from the perspective of health of consumers of wine. The main propose of this research is to evaluate the minerals content (Na, Ca, Mg, Fe and Co) of must and wine samples and their transfer from must into wine. The biological material used was composed by the varieties: Fetească albă, Fetească regală and Italian riesling grafted on rootstock Kobber 5BB, grown in Turulung Vineyards area. Metals concentration in must samples for the five elements is in normal range, the highest concentrations were recorded by Italian riesling variety (33.72 ± 2.22 mg/L-Na; 216.27 ± 5.06mg/L-Ca; 218.29 ± 1.74 mg/L-Mg; 22.53 ± 2.03 mg/L-Fe). The highest concentrations in samples of wine were recorded at the same variety Italian riesling (24.42 ± 3.84 mg/L-Na; 85.60 ± 2.15 mg/L-Ca; 102.67 ± 4.63 mg/L-Mg), and the highest concentration of Fe are registered at the Fetească regală (3.66 ± 0.11 mg/L). Regarding the translocation factors between wine and must, the highest values are recorded for macroelements (Na, Mg, Ca) followed by microelements (Fe and Co). Based on this research we can say that the highest concentrations of metals analyzed were identified in samples of must comparative with wine sample. We also can observe a significant decrease in the concentration of metals in wine, this reduction is attributable to the fermentation process of must. The concentration of micro- and macroelements from wine are directly influenced by the concentration of micro- and macroelements from must