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Survey of Some Selected Metals and Tannin in Awash Wine, Ethiopia

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Survey of Some Selected Metals and Tannin in Awash Wine, Ethiopia DSpace Institution DSpace Repository http://dspace.org Chemistry Thesis and Dissertations 2019-12-04 Survey of Some Selected Metals and Tannin in Awash Wine, Ethiopia BIRHANU, HUNDE http://hdl.handle.net/123456789/10020 Downloaded from DSpace Repository, DSpace Institution's institutional repository BAHIR DAR UNIVERSITY OFFICE OF GRADUATE STUDIES DEPARTMENT OF CHEMISTRY Survey of Some Selected Metals and Tannin in Awash Wine, Ethiopia BY: BIRHANU HUNDE SEPTEMBER, 2019 i SURVEY OF SOME SELECTED METALS AND TANNIN IN AWASHWINE, ETHIOPIA ATHESIS SUBMITTED TO THE COLLEGE OF SCIENCE, POST GRADUATE PROGRAME, DEPARTMENT OF CHEMISTRY IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN CHEMISTRY BY: BIRHANU HUNDE SUFA ADVISOR: TIHITINNA ASMELLASH (PhD) SEBTEMBER, 2019 BAHIR DAR UNIVERSITY ii © 2019 by Birhanu Hunde, All Right Reserved iii LETTER OF APPROVAL The thesis entitled “SURVEY OF SOME SELECTED METALS AND TANNIN IN AWASH WINE, ETHIOPIA “by Birhanu Hunde is approved for degree of Master in Chemistry. Board of Examiners ___________________ ________________ ______________ Name of External Examiner Signature Date ___________________ ________________ ______________ Name of Internal Examiner Signature Date ___________________ ________________ ______________ Name of Internal Examiner Signature Date i DECLARATION This is to certify that entitled SURVEY OF SOME SELECTED METALS AND TANNIN IN AWASH WINE, Ethiopia submitted in partial fulfillment of the requirements for degree of Master of Science in chemistry to the graduate program of college of science, Bahir Dar University is authentic work conducted by Birhanu Hunde under the supervision of Tihitinna Asmellash (PhD). Birhanu Hunde ________________________ _____________________ Student Signature Date Tihitinna Asmellash (PhD) ________________________ _____________________ Advisor Signature Date ii DEDICATION This thesis is dedicated to my all thing Beza Woldeyohannis, my brother Ribera Hunde and my deepest friend Dange Guta for their everlasting love, support and guides me in all my life. iii ACKNOWLEDGEMENTS I would like to take this opportunity to gratefully thank the almighty God for letting me to finish this thesis work. Next I would like to thank my Advisor, Tihitinna Asmellash (PhD) for all here patience, guidance and support throughout my thesis research work. It is a great concession and honor for me of being advised by here. I gratefully express indebtedness to Chemistry department for permission ICP – OES to read sample for conducting my studies. My great thank is also to Chemistry laboratory assistances for their professional and material support throughout my thesis research work. I gratefully acknowledge Bahir Dar University, School of Graduate Studies, and Chemistry Department for the financial and Equipment support. Finally I wish to thank my parents and friends for all their help, support and guidance throughout my studies. At the last but not the least, I would like to thank Oromia Education Bureau for sponsoring iv ABSTRACT Wine is an alcoholic beverage which contains inorganic as well as organic components. The quality of wine depends on the concentration of these components. In this study, after digestion of wine sample and preparation of standard KMnO4, the selected metals and tannins were determined in the six Awash brands of Ethiopian wines using ICP – OES and Titrimetric method respectively. The result indicates, all Awash wine brands were rich by macro metals (K, Na, Ca, Mg). From all trace metals, Fe was the most abundant in both Gebeta Red and Gebeta White, but least in Axumite Red. Pb was not detected in three Awash brands (Gouder red, Axumite Red and Kemila white), but Gebeta red, Gebeta white and Awash Tekishino were contain Pb. Cd was not detected in all six Awash wines. The level of Cr in Gouder red was below detection limit, but Kemila white has the highest content of Cr than all brands. Awash wine brand also contain tannin in the range of 0.021-0.032% with mean value of 0.0451%. The one way ANOVA for most metals in Awash brand were significant difference with (p <0.05), Na was significantly different in all wine brands and some metals were not significantly different in each brands with (p> 0.05). Comparing the level of tannin in Red wines with white wines, it was significantly different (p< 0.05), but not significant with another some red wines. This indicates that, the level of tannin in red wine was more concentrated than in white wines. Keywords: Metals, Tannin, wine, ICP–OES and Titrimetric Method. v TABLE OF CONTENTS Contents Page LETTER OF APPROVAL................................................................................................ i DECLARATION............................................................................................................... ii DEDICATION.................................................................................................................. iii ACKNOWLEDGEMENTS ............................................................................................ iv ABSTRACT ....................................................................................................................... v TABLE OF CONTENTS ................................................................................................ vi LIST OF TABLES ............................................................................................................ x LIST OF FIGURES ......................................................................................................... xi ABBREVIATIONS AND ACRONYMS ...................................................................... xiii CHAPTER 1: INTRODUCTION .................................................................................... 1 1.1. Background of the Study .......................................................................................... 1 1.2. Statement of the Problem ......................................................................................... 2 1.3. Objective of the Study .............................................................................................. 3 1.3.1. General Objectives ............................................................................................ 3 1.3.2. Specific Objective .............................................................................................. 3 1.4. Scope of the Study.................................................................................................... 4 1.5. Significance of the Study ......................................................................................... 4 CHAPTER 2: LITRATURE REVIEW ......................................................................... 5 2.1. History of Wine ........................................................................................................ 5 2.2. Quality of Wine ........................................................................................................ 6 2.3. Classification of Wine .............................................................................................. 7 2.4. Chemistry of Wine ................................................................................................... 9 vi 2.5. Components of Wine ................................................................................................ 9 2.5.1. Essential Macro Metals ..................................................................................... 9 2.5.2. Essential Micro Metals .................................................................................... 11 2.5.3. Toxic Metals .................................................................................................... 13 2.5.4. Tannin .............................................................................................................. 15 2.6. Review on Determination of Metals and Tannins in Wine .................................... 18 CHAPTER 3: MATERIALS AND METHEDS ........................................................... 22 3.1. Study Area .............................................................................................................. 22 3.2. Chemicals and Reagents......................................................................................... 22 3.3. Instruments and Apparatus ..................................................................................... 22 3.4. Sampling and Sample Preparation ......................................................................... 23 3.4.1. Digestion of the Wine Sample ......................................................................... 23 3.5. Determination of the Metals in Wine Samples by ICP-OES ................................. 25 3.6. Determination of Tannin ........................................................................................ 25 3.7. Instrumental Calibration ......................................................................................... 26 3.8 Method Validation................................................................................................... 31 3.8.1. Repeatability .................................................................................................... 31 3.8.2. Limit of Detection (LOD), Limit of Quantification (LOQ) and Instrumental Detection Limit (IDL) ............................................................................................... 31 3.8. 3. Recovery Test ................................................................................................
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