Department of Agrobiotechnology, IPNA-CSIC, Canary Islands, Spain.
Department of Clinical Sciences-Research Institute of Biomedical and Health Sciences, ULPGC, Canary Islands, Spain.
PLoS One. 2021 Nov 3;16(11):e0258739. doi: 10.1371/journal.pone.0258739. eCollection 2021.
The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.
有机葡萄酒市场在全球范围内迅速发展，无论是在生产还是消费方面。然而，关于葡萄酒的元素组成（包括主要和微量元素）根据其生产方法的差异，科学文献并没有定论。矿物质可以由于人为和环境因素而存在于葡萄酒中。迄今为止，这在火山环境中尚未得到评估，也没有评估稀土元素和其他微量元素作为潜在食物污染来源的新兴问题。本研究使用电感耦合等离子体质谱法（ICP-MS）分析了西班牙加那利群岛生产的有机和传统葡萄酒，以比较它们的 49 种元素含量，包括稀土元素和微量元素。我们的结果表明，有机葡萄酒的潜在有毒元素含量平均低于传统葡萄酒，但差异不显著。葡萄酒样品的地理来源（岛屿）是唯一能区分其成分谱的显著变量。通过将我们的数据与文献进行比较，在有机和传统生产的葡萄酒之间的差异方面没有达成一致意见。这证实了在考虑葡萄酒生产方法的差异时，其他因素比元素组成更为重要。关于葡萄酒的毒理学特征，有五个样品（三个有机，两个传统）超过了国际法规规定的最大限量。这凸显了加那利群岛需要更严格的分析监测，特别是要关注铜和镍的浓度，以及其他潜在的火山地区。
