Manganese Determination in Grapes and Wines From Different Regions of France

A rapid and precise procedure is described for direct determination of manganese in wine and in mineralized grape samples by electrothermal atomization atomic absorption spectrometry. The accuracy, precision and selectivity of the proposed method were checked. This method is useful for routine analysis in quality control of wine. Manganese content was determined in a total of 80 wine samples from different regions of France and different vintage years. The Mn concentrations ranged from 0.435 to 7.836 mg/L in red wine, from 0.674 to 2.203 mg/L in white wine, from 0.844 to 1.805 mg/L in rose wine and from 0.358 to 0.733 mg/L in champagne. For a given vineyard and winery, variations of the Mn content during the period of storage were tested. In addition, Mn was determined in grapes of 12 different varieties and the concentrations ranged from 0.139 to 1.490 µg/g (as fresh weight). The contribution of wine consumption to total Mn dietary intake for the French population was estimated to be 281 µg/day.