Speciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique

Lao, Mireia; Companys Ferran, Encarnació; Weng, Liping; Puy Llorens, Jaume; Galceran i Nogués, Josep

doi:https://doi.org/10.1016/j.foodchem.2017.07.040

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Issue date

2018

Author

Lao, Mireia

Companys Ferran, Encarnació

Weng, Liping

Puy Llorens, Jaume

Galceran i Nogués, Josep

Abstract

Free concentrations of Zn2+, Fe3+, Ca2+ and Mg2+ in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K+ and Na+, mainly unbound to any

ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76 micromol L-1 determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1.7 micromol L-1, amounting to 14.4% of the total Zn. The free concentrations found in this wine were 1.79 micromol L-1 Fe3+, 1.11 mmol L 1 Ca2+ and 3.4 mmol L-1 Mg2+ (8.82%, 40% and 57% of their total concentrations). Prior to the application of the techniques to the red wine, they had been cross-validated in Zn-tartrate solutions.