Heavy metal uptake in the enological food chain.

The research presented here describes the assessment of a number of physiological and xenobiotic metal concentrations occurring throughout the enological production processes of two native wines from Irpinia, Aglianico and Fiano of Avellino. In order to evaluate the wines’ metal content throughout the entire wine-making process, samples of grapes and musts from both wines were taken at time intervals during the fermentation and maturation phases. Copper, chromium, nickel, iron, zinc, lead and cadmium levels were analysed by atomic absorption spectrophotometry. The concentration of metals obtained were compared to the limits fixed by the Organization Internationale de la Vigne et du Vin (O.I.V.) and in the Italian ad European legislation.