AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 44:4:459-463 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Henick-Kling, T.
Right arrow Articles by Stoewsand, G. S.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Henick-Kling, T.
Right arrow Articles by Stoewsand, G. S.
Agricola
Right arrow Articles by Henick-Kling, T.
Right arrow Articles by Stoewsand, G. S.

Lead in Wine

T. Henick-Kling 1 and G. S. Stoewsand 1

1 Cornell University, Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, NY 14456-0462, USA.

This report was prepared in consultation with: Dr. Alan Bakalinski, Oregon State University, Corvallis, Oregon, USA; Dr. Michel Bourzeix, INRA, Narbonne, France; Dr. Catherine Delin, The Australian Wine Research Institute, Glen Osmond, South Australia; Dr. Jacques Recht, Ingleside Plantation Vineyards, Virginia, USA; Mr. James Trezise, New York Wine and Grape Foundation, Penn Yan, New York, USA; and with information provided by: Mr. Arthur Caputi Jr, E & J Gallo Winery, Modesto, California, USA; Mr. Gordon Burns, ETS Labs, Saint Helena, California, USA; Dr. Wolf-Rüdiger Sponholz, Research Institute, Geisenheim, Germany.

Key words: lead, wine

Submitted on September 28, 1992






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1993 by the American Society for Enology and Viticulture.