Minerals are part of the wines' ashes, take part in the clarification and stabilization process and contribute to their characterization. This work aimed at describing the dry red wine (cv. Isabel) produced in two canteens (A: handmade one and B: industrial one), regarding the possible differences in their mineral composition by adding pectinase. The wine produced in the canteens had the following treatments: HCVwtE (handmade canteen vinified without enzyme), HCMwtE (handmade canteen

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... ed without enzyme), HCMwE (handmade canteen microvinified with enzyme), ICVwtE (industrial canteen vinified without enzyme) ICMwtE (industrial canteen microvinified without enzyme) and ICMwE (industrial canteen microvinified with enzyme). The P content was assessed calorimetrically; the Ca, Mg, Mn, Fe, Cu and Zn contents were assessed by atomic absorption; and the K and Na contents were assessed by flame emission. The CRD in factorial 2 x 3 (canteen x enzyme) with four repetitions was used. Data were tested with ANOVA, Tukey's test and Principal Component Analysis (PCA). The canteen modified the contents of K and Zn, and the enzyme influenced the content of Mg. The contents of P, Mn and Cu of the wine produced in the canteens weren't altered by the process of vinification with pectinase. The PCA applied to the contents of Zn, Ca, Fe, P and K distinguished the wines of the ICMwtE and ICMwE from all the others. However, it was not possible to separate the wines produced in the canteens with pectinase.