Abstract
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.
- Received March 1981.
- Revision received April 1981.
- Accepted April 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 3
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