Simplification of Iron Speciation in Wine Samples: A Spectrophotometric Approach

A simple direct spectrophotometric method was developed for the analysis of Fe(II) and total Fe in wine samples. This method is based on the formation of an Fe(II) complex with 2,2′-dipyridylketone picolinoylhydrazone (DPKPH), which shows a maximum green-blue absorption (λ = 700 nm) at pH 4.9. Operative conditions for the batch procedure were investigated including reagent concentration, buffer solutions, and wavelength. The tolerance limits of foreign ions and sample matrix have been also evaluated. Limits of detection and quantification were 0.005 and 0.017 mg L–1 of Fe(II), respectively, allowing its determination in real wine samples. Finally, the proposed method was used in the analysis of white, rose, and red wines. Results were compared with a reference method of Commission Regulation (ECC) No. 2676/90 of September 1990 determining European Community methods for the analysis of wines for Fe analysis, showing the reliability of the proposed method in Fe analysis in wine samples.