Caracterización química y contenido mineral en vinos comerciales venezolanos

the chemical characteristics in this study were: titrable acidity, ph, volatile acidity, alcoholic degree and sulphur dioxide (free and total) and the mineral content (mg.l-1): calcium, cupper, magnesium, sodium and potassium, by using flame spectrometry atomic (faas), in eight commercial samples red and white wines (2003). the results show that the evaluated parameters are within the permissible interval by the national and international legislations likewise values published in previous studies. quantifiable amounts of cu were not detected in wines which indicate its absence or low contents to the study detection limits (ld: 0.03ppm). potassium was the most abundant mineral in wines whereas zinc was the less abundant one.