Debastiani Rafaela, Iochims Dos Santos Carla Eliete, Ferraz Dias Johnny
Ion Implantation Laboratory, Institute of Physics, Federal University of Rio Grande do Sul, Av. Bento Gonçalves 9500, CP 15051, CEP 91501-970, Porto Alegre, RS, Brazil.
Curr Res Food Sci. 2021 Sep 24;4:670-678. doi: 10.1016/j.crfs.2021.09.006. eCollection 2021.
The variations of the elemental concentrations in sparkling white wine and respective cork stoppers throughout 18 months of storage time were determined with the PIXE (Particle-Induced X-ray Emission) technique. Three portions of the cork stoppers were analyzed: the top part (external layer), the inner part (bulk layer) and the bottom layer (which was in contact with the sparkling wine). Elements such as Na, Mg, Si, P, S, Cl, K, Ca, Mn, Fe, Zn and Rb were determined for both cork stoppers and sparkling wine samples. Similar concentrations of Si, P, S, Cl and Ca were found in the external and bottom layers of the corks. Distinct behaviors of the changes in the elemental concentrations as a function of the time were observed for cork stoppers and sparkling wines. The concentrations of Mg, S, K, Ca, Cu, Sr and Ba increased in the bottom layer of the cork as a function of storage time. On the other hand, concentrations of Al, Si, Cl, Ti, Zn and Br proved to be invariant, while the concentrations of P and Fe showed a slight decrease. Concerning the sparkling wine, an increasing trend of elemental concentrations was observed for most elements throughout the storage time. A diffusion mechanism of elements in the cork and the role of the secondary fermentation in the bottle are discussed.
采用粒子诱导X射线发射（PIXE）技术测定了起泡白葡萄酒及其相应软木塞在18个月储存期内元素浓度的变化。对软木塞的三个部分进行了分析：顶部（外层）、内部（主体层）和底部（与起泡葡萄酒接触的部分）。测定了软木塞和起泡葡萄酒样品中的钠、镁、硅、磷、硫、氯、钾、钙、锰、铁、锌和铷等元素。在软木塞的外层和底部发现了相似浓度的硅、磷、硫、氯和钙。观察到软木塞和起泡葡萄酒中元素浓度随时间变化的不同行为。软木塞底部的镁、硫、钾、钙、铜、锶和钡的浓度随储存时间增加。另一方面，铝、硅、氯、钛、锌和溴的浓度不变，而磷和铁的浓度略有下降。关于起泡葡萄酒，在整个储存期内，大多数元素的元素浓度呈上升趋势。讨论了软木塞中元素的扩散机制以及瓶内二次发酵的作用。
