TY - JOUR T1 - The Lead Contamination Problem with Emphasis on the Lead Content of Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 219 LP - 222 DO - 10.5344/ajev.1981.32.3.219 VL - 32 IS - 3 AU - Janet McDonald Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/3/219.abstract N2 - Blood lead concentrations have increased over the years as a result of lead contamination of the environment, and lead toxicity can occur from many sources. Thus, there has been some concern about the lead content of wine. A review of the literature indicates that the danger of developing lead toxicity from normal intake of domestic wines is remote. Most California wines have less than 0.2 mg/L of lead. Older wines that have corroded lead capsules may pose a problem if the corrosion deposits are not removed prior to pouring. Although use of lead foil capsules is on the decline, even those currently employed in the United States are tin-plated and have an acid-resistant protective coating. ER -