Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 76 - 81

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028413

Risk assessment of trace elements in the wine from Wujiaqu area in Xinjiang

  • JI Rujie ,
  • LIU Wenhan ,
  • SUN Jinkui ,
  • PU Xilei ,
  • CHENG Weidong
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  • (College of Food, Shihezi University, Shihezi 832000, China)

Received date: 2021-06-19

  Revised date: 2021-07-29

  Online published: 2022-05-18

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Abstract

Trace elements are a significant part of wine terroir that some heavy metal elements endow wine with major functional properties and might cause potential health risks. This study used Cabernet Sauvignon, Cabernet Gernischet, Merlot and Petit Verdot grapes from Wujiaqu City in the Xinjiang Uygur Autonomous Region as raw materials to make wine. The composition and succession of trace elements in wine during fermentation were analyzed by atomic absorption spectrophotometry and atomic fluorescence spectrometry, and the health risk assessment of trace elements was completed. The results showed that the wines in Wujiaqu were rich in Mg, K, Na elements, while the contents of Ca, Zn, Fe, Cu, Mn, Pb were relatively low and Hg, As, Cd were not detected. The contents of Cu, Mn elements were high in the Cabernet Sauvignon wine and that of the Ca element was relatively low in the Cabernet Gernischet wine. The fermentation of wine could trigger changes of the trace elements in wine. The concentration of Mg showed an increasing trend, while the concentration of K, Ca, Zn, Fe and Cu showed a decreasing trend. Furthermore, the target hazard quotient of health risk assessment of trace elements in wine was far below 1, which was not harmful to human health. The results offer referring data for the high yield and quality cultivation in local wine grape and safety production of wine.

Key words： Wujiaqu; grapes; wine; trace elements; health risk assessment

Cite this article

JI Rujie , LIU Wenhan , SUN Jinkui , PU Xilei , CHENG Weidong . Risk assessment of trace elements in the wine from Wujiaqu area in Xinjiang[J]. Food and Fermentation Industries, 2022 , 48(8) : 76 -81 . DOI: 10.13995/j.cnki.11-1802/ts.028413

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