Sources, distribution and speciation of aluminium in wine production

[img]
Preview
HENDRIKS Mark-thesis_nosignature.pdf - Submitted Version (8MB) | Preview

Hendriks, Mark Willem Adrianus (2003) Sources, distribution and speciation of aluminium in wine production. PhD thesis, Victoria University of Technology.

Abstract

The bioavailability and toxicity of aluminium in humans resulting from dietary intake, including beverages such as wine, has been of political concern over the last 20 years. In order to ascertain its potential bioavailability and toxicity from a dietary source such aa wine a full knowledge of the concentration of aluminium and its speciation must be determined. A complète study of the aluminium profile over the entire wine production process has not been described previously and an investigation of the speciation of aluminium in wine has not been undertaken. This thesis sets out to establish the sources and sinks of aluminium during red and white table wine production and to describe the speciation of aluminium in wine.

Item type Thesis (PhD thesis)
URI https://vuir.vu.edu.au/id/eprint/16130
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords speciation, aluminium, wine, wine making, wine production, chemical analysis, toxicity, toxicology, beverages, organic acids, grapes, juice, electrospray mass spectrometry, ES-MS
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login