Determination of copper, iron, sodium and potassium in wine samples by atomic absorption and atomic emission spectroscopy in three wine samples. Samples number 1 and number 3 were white wine and sample number 2 was a red wine. To determine the influence of matrix or solvent on the analysis I used external standard calibration and standard addition methods. I also compared concentrations of analytes in deionized water, 10% ethanol, 1% HNO3 and 1% HCl. My results varied in different solvents and types of wine, which may be the consequence of the complex matrix. Concentrations determined by atomic absorption and atomic emission spectroscopy were similar.