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.