Contenido en elementos minerales, en vinos aromatizadosII. Quinas y otros aperitivos únicos

  1. MªA. Zapata Revilla 1
  2. C. Díez Marqués 1
  3. M. García Mata 1
  1. 1 Departamento de Bromatología y Técnicas Analíticas Farmacéuticas. Facultad de Farmacia. Madrid
Journal:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Year of publication: 1988

Issue: 198

Pages: 67-69

Type: Article

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More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos

Abstract

The aim of this work is to determine macro and microelements in quinine wines and aperitif wines. Due to the importance of mineral content in wines and to the lack of bibliography on flavoured fortified wines, we have found interesting to perform this study. This analysis has been carried out by atomic absorption spectroscopy, after a previous mineralization of the sample.

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