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Abstract
We used electrothermal atomization-atomic absorption spectrometry for iron, copper, zinc and manganese deterrnination in 120 samples of alcoholic beverages widely consumed in Andalusia, Spain (wine, beer, cider, champagne, brandy, rum, whiskey, gin, anisette and several liqueurs). Instrumental and analytical parameters has been optimized to avoid interferences and to obtaine accurate and precise results. The proposed method is suitable for routine analysis in quality control of these and similar products. The values obtained ranged from 0.1 to 6.9 µg/L for Fe, from not detectable to 1.2 µg/L for Cu, from 0.05 to 1.06 for Zn, and from not detectable to 1.43 for Mn; we observed a wide variability of the data in the analyzed samples
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