This article reviews methods for the determination and identification of trace elements in wine by using atomic absorption spectrometry (AAS). Wine is one of the most widely consumed beverages and strict analytical control of trace elements content is required during the whole process of wine production from grape to the final product. Levels of trace elements in wine are important from both points of view: organoleptic – Fe, Cu, Mn and Zn concentrations are directly related to the destabilization and oxidative evolution of wines, and toxicological – toxic elements content should be under the allowable limit, wine identification. The identification of metals in wine is.
