Abstract
Results are presented for a collaborative study on the determination of ppm iron in alcoholic beverages, except beer, by the following methods: atomic absorption spectrophotometry, direct colorimetry using 2,4,6-tripyridyl-s-triazine (TPTZ) for alcoholic beverages other than brandy, and wet oxidation using sodium hypochlorite and hydrogen peroxide followed by color development with TPTZ for brandy only. When available, atomic absorption is the method of choice because of its speed and accuracy. The colorimetric method eliminates ashing, is relatively rapid, and does not require special equipment or highly trained personnel; however, it does not give accurate results for brandy. The wet oxidation method is satisfactory for brandy but requires more time, proper ventilation, and trained personnel. Results by these methods are accurate for routine determinations and it is recommended that the first two methods be adopted as official first action for the alcoholic products specified. Study on the wet oxidation method for products containing chelating agents and/or “complexed iron” should be continued.