Sources, distribution and speciation of aluminium in wine production
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.
0908 Food Sciences, School of Engineering and Science
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