Application of adsorptive stripping voltammetry to the speciation and determination of iron(III) and total iron in wines

Abstract

An analytical procedure for the determination of iron(III) and total iron in wines based on adsorptive stripping voltammetry is described. Iron(III) was determined by using Solochrome Violet Red as chelating agent while catechol was used for the determination of the total iron content. Each chelate was adsorbed on the hanging mercury electrode and the reduction current of the accumulated chelate was measured. The results obtained from the application of this procedure to wine samples are discussed.