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Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223

Ciência Téc. Vitiv. v.23 n.1 Dois Portos  2008

 

Revisão: elementos contaminantes nos vinhos

 

S. Catarino1,2,*, A.S. Curvelo-Garcia1, R. Bruno de Sousa2

 

1 Estação Vitivinícola Nacional / INRB, 2565-191 Dois Portos, Portugal

2 Instituto Superior de Agronomia, Departamento de Química Agrícola e Ambiental, Tapada da Ajuda, 1349-017 Lisboa, Portugal

*Autor para correspondência: Sofia Catarino, Estação Vitivinícola Nacional / INRB, 2565-191 Dois Portos, Portugal. Fax: +351- 261 712 426, E-mail: evn.sofia.catarino@mail.net4b.pt

(Manuscrito recebido em 02.10.07 . Aceite para publicação em 04.12.07.)

 

 

RESUMO

Aproximadamente dez anos após a primeira revisão bibliográfica crítica dos autores sobre a presença de metais contaminantes no vinho, o tema mantém-se actual devido à sua importância no âmbito tecnológico, de segurança alimentar e legal. Futuros desenvolvimentos na área da toxicologia, métodos de análise, assim como no comércio internacional, vão certamente conduzir a alterações na regulamentação presente. A preocupação crescente com a segurança alimentar do vinho resultará provavelmente no alargamento da lista de elementos a controlar, bem como na alteração dos termos em que os limites máximos admissíveis são estabelecidos. Este artigo, baseado no capítulo de introdução de uma tese de doutoramento, apresenta uma breve abordagem à composição mineral do vinho, seguindo-se a caracterização do vasto conjunto de elementos contaminantes dos vinhos (informação também sistematizada sobre a forma de quadro), incluindo resultados de investigação obtidos pelos autores. Aspectos tais como a origem, níveis de ocorrência, evolução ao longo dos processos tecnológicos, fontes de contaminação, distribuição sob diferentes formas químicas, toxicidade, determinação analítica e limites legais, variam consideravelmente com o elemento em apreciação.

Palavras chave: vinho, elementos contaminantes, níveis de ocorrência, fontes de contaminação, análise

 

SUMMARY

Contaminant elements in wines: a review

Approximately ten years after a first critical review of the authors on the occurrence of contaminant elements in wine, the subject remains of the utmost importance within the technological, food safety and legal concern. Future developments on toxicological and analytical field, as well as on international trade, will promote changes to existing regulations. Increasing concern with wine food safety may lead to the enlargement of the list of elements to control, and to the change of the terms in which the acceptable maximum limits are established. This paper, based on the introduction chapter of a doctoral thesis, presents a brief approach to the mineral composition of wine, and reviews a large group of contaminant elements (information also systematized in a table), including research results obtained by the authors. Aspects such as origin, levels of occurrence, evolution throughout the technological processes, potential sources of contamination, distribution under different chemical species, toxicity, analytical determination and acceptable maximum limits, vary considerably among contaminant elements.

Keywords: wine, contaminant elements, range of concentrations, sources of contamination, analysis

 

 

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