molecules Article Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety Magdalena Gajek * , Aleksandra Pawlaczyk and Malgorzata I. Szynkowska-Jozwik Faculty of Chemistry, Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland;
[email protected] (A.P.);
[email protected] (M.I.S.-J.) * Correspondence:
[email protected]; Tel.: +48-42-631-30-95 Abstract: Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined.