Determination of Trace Lead, Poly-Phenols and Tannins in Wines Using a Single Analytical Instrument
The manufacturing of wine and other fermented beverages has typically been a fairly simple process. Historically, the expertise of the sage wine-master was used to gauge the quality of the product. Today, many environmental concerns, health factors, and government rules, prompt the producers of fine wines to monitor several important components in the grape, the fermentation vats, and in the final wine. Typically, several different analytical instruments have been used to perform these tests including Flame Atomic Absorption Spectrophotometers (FAAS), UV Spectrophotometers (UV), and Colorimeters (VIS).