Identification of toxic and other matters in wines by the method of Atomic Absorption Spectrophotometry (AAS)

Quality wines are produced in our country. The main objective of this paper was identification of toxic matter, heavy metals and minerals in wines as final produce, with a view of improving nutritional quality of our wines, produced in 2008-2009.Another important fact for this research was the determination of the presence of remnants from protective solutions containing toxic elements (Cu and Pb)[1].[1] Evgjini Papazisi Tonin Rjolli Dr. Abdul Sinani "Food Technology and Environ-mental Protection (Teknologji ushqimore dhe mbrojtje mjedisi1)".