Sources, distribution and speciation of aluminium in wine production
type: CreativeWork
description: 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.
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.
author: Hendriks, Mark Willem Adrianus
language: en
keywords: 0908 Food Sciences, School of Engineering and Science
date published: 2003
date modified: 2026-07-24T06:33:22Z
provider: Victoria University (Australia)
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Victoria University of Technology