Identification of toxic and other matters in wines by the method of Atomic Absorption Spectrophotometry (AAS)

  • Mr.Sc. Vlora Gashi
  • Mr.Sc. Bardh Begolli
  • Dr.Sc. Nevzat Aliaga


Quality wines are produced in our country. The main objective of this paper was identification of toxic matter, heavy metals and minerals in wines as final produce, with a view of improving nutritional quality of our wines, produced in 2008-2009.

Another important fact for this research was the determination of the presence of remnants from protective solutions containing toxic elements (Cu and Pb)[1].

[1] Evgjini Papazisi Tonin Rjolli Dr. Abdul Sinani "Food Technology and Environ-mental Protection (Teknologji ushqimore dhe mbrojtje mjedisi1)".


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Original Research Articles