Forty-four mineral elements quantified by ICP-OES and ICP-MS were measured in wines, (a) after wine fining, at three pH levels with 10 different bentonites (1 g·l-1), (b) after addition of yeast hulls from 2 suppliers to wine (180 and 360 mg·1-1). Bentonite fining resulted in statistically significant increases of the large majority of elements, but in significant lower levels of Cu, K, Rb and Zn. The addition of yeast hulls caused a statistically significant depletion of the contents of Ce, Cu, Fe, La, Sb, U, V and Y.
