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The lead content of some australian wines
Author(s) -
Rankine B. C.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740061002
Subject(s) - wine , christian ministry , food science , lead (geology) , white wine , geography , environmental science , chemistry , biology , political science , law , paleontology
The 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.