ABSTRACT
The metal content of wine is a topic of interest to analytical chemists but has received little attention from enologists and wine producers. This is due to the fact that metals, among the thousands or more of chemical species present in wine, are considered to contribute sparely to its flavor and are seen as something that should better be absent than present. Some metals are known to generate undesired phenomena in wine (Cu and Fe hazes), while others are considered toxic (Cd, Hg, Pb). If we add that metal determination is usually performed by expensive analytical techniques, it is understandable why metals analysis is not popular in the field of wine science.
