Ein Beitrag zur ?nologie und ?kologie von Selen

Summary Little is known about selenium contents in alcoholic beverages, especially in wine, because no reliable determination method was available so far. A procedure for the detection of selenium in the pg- and low ng-range was developed, which uses the hydride-generation-condensation-AAS (HGC-AAS). Selenium contents in 103 German wines of the year vintages 1950 until 1985 were determined. In mean they range between 0.29 and 0.79 g/l Se and show a certain dependence from the geological soil formation and the wine species. Corresponding vineyard soils from Ingelheim (Rheinhessen, FRG) contain 0.18–0.44 mg/kg Se, mean 0.24 mg/kg Se, 10% of it is available for plants. The distribution of selenium in grape berries shows selenium-rich seeds and — with red wine species — selenium-rich skins. Higher selenium contents by contamination were observed near an industrial location. The behaviour of selenium in the vegetation cycle is pursued. The selenium depletion during fermentation may amount to 60%. All results are summarized in the so-called trace element vinogram. Selenium hence is a regular and natural constituent part of wine.

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Herrn Prof. Dr. R. Neeb zum 60. Geburtstag gewidmet