RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 219
OP 222
DO 10.5344/ajev.1981.32.3.219
VO 32
IS 3
A1 Janet McDonald
YR 1981
UL http://www.ajevonline.org/content/32/3/219.abstract
AB 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.