ANALYSIS OF IRON AND COPPER FROM WINE SAMPLES
*Dr. Kailas H. Kapadnis
ABSTRACT
Wine is one of the most widely consumed beverages around the world and strictly analytical control of trace element content is required during the whole process of wine production.This article reviews the method for Analysis of Iron(Fe) from local fruit wine was conducted by Atomic Absorption Spectroscopy (AAS) technique and copper(Cu) from wine is determined by a laboratory method by Diethyldithiocarbamate, results are reported for the practical applications of these methods to the analysis of wines, and other alcoholic beverages for the offer said elements.
Keywords: Diethyldithocarbamate, AAS, Alcoholic beverages, Iron, Copper and Wine.
[Download Article]
[Download Certifiate]