Portuguese musts and wines from several varieties and different vineyards were studied to evaluate their contents in contaminant elements, in two winemaking steps. HIFU (High Intensity Focused Ultrasound) combined with ICP-MS (Inductively Coupled Plasma Mass Spectrometry) was the methodology used. The variation from must to wines was a function of the element and its concentration. Be, Al, Mn, Co, Ni, Cu, Ga, Rb, Cd, In, Ba, Tl and U concentration in wines was lower than in musts. Cu depletion achieved 99% of the initial value. For Li, Fe, Zn, Sr, Cs, Pb and Bi, white and red samples presented different trends, suggesting the importance winemaking process. The levels of Cu, Zn, As, Cd and Pb were lower than the acceptable maximal limits established by the International Organisation of Vine and Wine and in general could be considered relatively low values.
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