Lead In Wine Research Articles

Isotope ratio and isotope dilution analysis of lead in wine by inductively coupled plasma — mass spectrometry

The lead content of 12 wine samples was measured by inductively coupled plasma-mass spectrometry using the methods of standard addition and isotopic dilution analysis. An additional wine sample was analysed by external calibration, standard addition and isotopic dilution analysis. The lead content of the wine samples was in the range 30-150 ng ml-1 and good agreement between the different techniques was observed. Analysis of lead isotope ratios revealed significant differences between Australian and European wines, reflecting the different isotopic composition of Australian lead.

Some observations on the use of a hydride generation flame-heated silica tube atomic absorption spectrophotometric system for the determination of lead in wine

This paper presents a method for directly determining lead in wine by hydride generation-atomic absorption spectrophotometry. Lead hydride is generated from the wine matrix, using ammonium persulfate as the oxidizing agent and sodium borohydride as the reducing agent. The sample is not subjected to prior oxidation or other sample treatment. Lead hydride is atomized in a flame-heated silica tube. Optimum conditions for hydride generation are studied. Lead concentrations found in wine using this method agree with those from three Other methods.

Computerized potentiometric stripping analysis using asyst software: Application to lead determination in wines and vinegars

AbstractA computerized system for potentiometric stripping analysis made of commercially available components with corresponding software is described. Application to the determination of lead in wines and vinegars is also reported.

Lead in Wine From Tin-Leaf Capsules

The primary (natural) lead contents of some wines from Ingelheim, which were made in the laboratory and free from contamination, were found to be 10 to 30 µg/L; some similarly produced American wines contained 60 µg/L. The total lead contents of some commercial wines from Germany produced before 1960 were found to be 300 to 500 µg/L and 100 to 150 µg Pb/L for younger wines.

A proposed non‐ashing technique employing ion‐exchange resins for the determination of lead in wine

AbstractThe method proposed is to pass the wine (free from solid particles) down a Dowex‐50 column and elute with 4N‐HCl. The lead is determined in the eluate with dithizone.Recovery of added lead (2 p.p.m.) is 81–101% and results agree well with those by the iodine pentoxide method,2 although they are rather less consistent. Determinations require only 3 instead of 10 hours.The procedure is recommended for control purposes to establish if a sample contains less than the statutory limit of 1 p.p.m. of lead.

An improved preliminary treatment for the routine estimation of lead in wines and related products

AbstractA more rapid procedure is described for the destruction of organic matter in wines, grapes, grape must, tinned food and urine, prior to the routine estimation of lead.The method involves the initial digestion of the material with iodine pentoxide and concentrated nitric acid, followed by evaporation to dryness, and ashing at 480°. The lead in the residue is then determined colorimetrically after extraction with dithizone in chloroform.

The lead content of some australian wines

AbstractThe lead content of 55 Australian wines was determined, the values ranging from 0.04 p.p.m. to 0.86 p.p.m. with a mean of 0.23 p.p.m. The wines comprised both export and home consumption samples and represented white and red, sweet and dry, and unfortified and fortified types.The results are discussed in relation to the legal limit of one part per million of lead in wine recently introduced by the British Ministry of Food.The literature relating to the lead content of wines is reviewed.

LVI. Observations on the means of detecting the presence of lead in wine

(1801). LVI. Observations on the means of detecting the presence of lead in wine. The Philosophical Magazine: Vol. 10, No. 40, pp. 345-348.