Thursday, Oct. 23, 2014
54 ° Cloudy
|Student||Jenna Starkey, ‘13|
Dr. Maury Howard|
|Course||CHEM 480: Instrumental Methods of Analysis|
Storage, treatments, and fungicides can all be contributing factors to varied copper levels in wine production. Three different wine samples from rural Warsaw, Virginia were analyzed by flame atomic absorption for total copper levels. Due to suppression in the signal from the wine matrix, multiple sample preparation methods are necessary for accurate and precise elemental concentrations. Conclusions from this experiment will be discussed in future works.