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Butyltin compounds in Portuguese wines
Manuel Azenha1, Maria Teresa Vasconcelos
1LAQUIPAI, Chemistry Department, Science Faculty, University of Oporto, R. Campo Alegre 687, 4169-007 Porto, Portugal.
Journal of Agricultural and Food Chemistry
|April 18, 2002
Summary
Butyltin compounds, contaminants found in wine, were surveyed in Portuguese wines. High-density polyethylene containers used during winemaking were identified as a likely source of dibutyltin contamination.
Area of Science:
- Environmental Chemistry
- Food Science
- Analytical Chemistry
Background:
- Butyltin compounds are recognized environmental contaminants.
- These compounds have been detected in various food products, including wine.
Purpose of the Study:
- To survey the presence and levels of butyltin compounds in Portuguese table wines and Port wines.
- To investigate potential sources of butyltin contamination in the winemaking process.
Main Methods:
- Solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) was employed for the analysis.
- Analysis covered 43 table wines and 14 Port wines.
- Potential sources, including plastics and oak wood, were examined for butyltin leaching.
Main Results:
- Dibutyltin (DBT) was detected in 14% of analyzed wine samples at concentrations of 0.05–0.15 µg/L as Sn.
- Monobutyltin (MBT) was found in a single sample at 0.05 µg/L as Sn.
- High-density polyethylene (HDPE) containers used in early winemaking stages were identified as a probable source of DBT.
Conclusions:
- HDPE containers used during wine transfer are a likely source of dibutyltin contamination.
- Testing plastic materials for butyltin leaching before use in wineries is recommended.
- Minimizing exposure to potential sources can reduce butyltin contamination in wines.