Metallic ions present a great importance in oenological practice and usually are present in wines in levels that are not hazardous. Among all metallic ions, zinc presents a great interest because may cause the persistence of the wine sour taste and by the side of Al, Cu, Fe and Ni, contribute to the haze formation and the change of color. The present study was focused on measuring the concentration levels of mobile zinc from vineyard soil before and after phytosanitary treatments and zinc content from white (Feteasca Alba - FA, Riesling Italian - RI, Sauvignon Blanc - SB, Tamaioasa Rom�neasca - TR), rose (Busuioaca de Bohotin - BB) and red (Feteasca Neagra - FN) wines within the wine-growing Tohani area, Romania. Other objective was to investigate of the influence of crop year and variety on zinc levels found in wine samples. Mobile zinc content for all analyzed soil samples is low ([1.5 mg/kg). Analyses indicated that zinc content found in wines was below 5 mg/L, limit set by Organisation Internationale of Vine and Wine (OIV). Also, it was found that red wines contain zinc in higher concentrations than white ones.
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc