Heavy metals assessment in the major stages of winemaking: Chemometric analysis and impacts on human health and environment

[Display omitted] •Identification of heavy metals during winemaking stages and from wastewater.•Pb,Cu,Cr (white wine)&Pb,Cu (red wine) concentrations decreased during winemaking.•Ni,Fe (white wine)&Cr,Ni,Fe (red wine) concentrations increased during winemaking.•The SA-995 filter had the highest capacity of heavy metals removal.•Based on mean daily intake, consumption of analysed white and red wines is safe. Wine contamination with heavy metals may pose long-term human health risks and environmental damages. This study evaluated the frequently detected heavy metals (HMs): Cr-Chromium, Fe-Iron, Cu-Copper, Mn-Manganese, Ni-Nickel and Zn-Zinc in the winemaking stages of white (Grasă de Cotnari) and red (Fetească neagră) wine varieties. Samples from wines and wastewaters were collected at eight different winemaking stages and HMs quantification was done by high-resolution continuum source atomic absorption spectrometry. Results showed that, in white wines Pb, Cu and Cr concentrations decreased during winemaking processes, while in red wines only Pb and Cu levels were reduced. A progressive increment was observed for Ni and Fe in white wines and for Cr, Ni and Fe in red wines, during winemaking. In the final winemaking stage of white wines, Fe and Mn concentrations were 3826 and 1493 μg/L, respectively, while in red wines, 1136 and 1256 μg/L, respectively. Analysis of wines consumption safety was performed according to the estimated daily intake (EDI) and target hazard quotients (THQ). EDI values of the analysed white wines ranged from 0.0032 to 6.2217, and for red wines from 0.0004 to 2.6919. THQ values below 1 suggested that moderate wine consumption does not have negative impacts on human health.