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Source for butyltin compounds in wine


Speciation analysis was performed by using a leaching procedure followed by Grignard derivatization and GC-FPD detection for cork samples and by hydride generation, SPME and GC-FPD for wine samples. Measurable concentrations of MBT, DBT and TBT were found in agglomerated cork stoppers but not in one-piece corks. It was shown that measurable amounts of butyltins are released from contaminated stoppers into the wine during bottle storage. The highest concentrations of butyltin compounds found in cork samples reached 13.1 µg Sn/g for MBT and 7.4 µg Sn/g for DBT. The highest concentrations in contaminated wine reached 5.7 µg of Sn/L for MBT, 33.2 µg Sn/L for DBT, and 13.6 µg Sn/L for TBT. Since some liquor samples and some wine samples with metallic caps also contained measurable amounts of organotin compounds, other potential contamination sources have to be taken into account.

Michael Sperling

Original publication:

 Gui-Bin Jiang, Ji-Yan Liu, Qun-Fang Zhou, Search for the Contamination Source of Butyltin Compounds in Wine: Agglomerated Cork Stoppers, Environ. Sci. Technol., 38/16 (2004) 4349-4352. DOI: 10.1021/es049787%2b

Related Studies

 Manuel A. Azenha, Maria Teresa Vaconcelos, Headspace soild-phase micro-extraction gas chromatography-mass detection method for the determination  of butyltin compounds in wines, Anal. Chim. Acta, 458/1 (2002) 231-239. doi: 10.1016/s0003-2670(01)01620-8

Manuel A. Azenha, Maria Teresa Vasconcelos, Butyltin compounds in Portugese Wines, J. Agr. Food Chem., 50/9 (2002) 2713-2716. DOI: 10.1021/jf0115544

D.S. Forsyth, W.F. Sun, K. Daglish, Survey of organotin compounds in blended wines, Food Addit. Contam., 11/3 (1994) 343-350. DOI: 10.1080/02652039409374233

D.S. Forsyth, D. Weber, K. Dalglish, A survey of butyltin, cyclohexyltin, and phenyltin compounds in Canadian wines, J. AOAC International, 75/6 (1992) 964-973. DOI: 10.1080/02652039209374058

D.S. Forsyth, D. Weber, C. Cleroux, Determination of butyltin, cyclohexyltin and phenyltin compounds in beers and wines, Food Addit. Contam., 9/2 (1992) 161-169. DOI: 10.1080/02652039209374058

last time modified: March 18, 2010


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