Both red and white wine contain low levels of iron. The iron present in grapes is taken up from the soil by the vine as the grapes grow and mature. For white wine this low concentration of iron can be determined by colorimetry.
Colorimetry is based on two principles. First, the species being analysed, in this case iron, is reacted with a reagent to produce a complex with a strong colour. The intensity of the colour, measured by the colorimeter as absorbance, is directly proportional to the concentration of the iron present, allowing for the creation of a calibration graph and the subsequent determination of iron concentration in an unknown sample (such as the white wine).
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