Lead Contamination in Portuguese Red Wines from the Douro Region: from the Vineyard to the Final Product
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- 作者：C. Marisa R. Almeida and M. Teresa S. D. Vasconcelos
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：May 7, 2003
- 年：2003
- 卷：51
- 期：10
- 页码：3012 - 3023
- 全文大小：422K
- 年卷期：v.51,no.10(May 7, 2003)
- ISSN：1520-5118
文摘
To quantify lead contamination in wines and to try to identify major lead sources, two winemakingprocesses were followed during one annual cycle of wine production. Two vineyards from the DouroPortuguese region and two types of wine, one red table wine, which has been produced in a verymodern winery, and one red fortified wine (similar to Port), which has been produced by a traditionalvinification process, were selected for this study. Aerosols from the vineyards atmosphere, vineyardsoil, vine leaves, grapes, and samples from the intermediary and final wine product were collected.Suitable pretreatments, namely, high-pressure microwave assisted digestion (soil, leaves, and grapes)and UV-irradiation (grape juices and samples from the different steps of the vinification processes),were used. The samples were analyzed in terms of lead total concentration and respective isotoperatios by using inductively coupled plasma mass spectrometry and atomic absorption spectrophotometry with electrothermal atomization. It was observed that the major sources of lead were in thevinification system, the more traditional one introducing more lead than the modern one. For thefortified wine, the lead concentration increased from 4.7 
g L-1, in the grape juice, to 17.2 g L-1, inthe final product, while for the table wine the increase was from 4.1 to 13.1 g L-1. Therefore, onlyabout 1/4 (fortified wine) and 1/3 (table wine) of the lead total content of the final products came fromsoil and atmospheric deposition. Therefore, it is expected that marked reductions of the lead contentin the wines would occur if the sources of lead were removed from the tubes and containers used inthe vinification system, particularly by using welding alloys and small fittings free of lead. The leadlevels in the vine leaves (global mean of 0.43 g gdry leave-1) and grapes (global mean of 35 ng gdrygrape-1) were similar in both vineyards.Keywords: Wine; lead; contamination; lead isotope ratios; vinification
g L-1, in the grape juice, to 17.2 g L-1, inthe final product, while for the table wine the increase was from 4.1 to 13.1 g L-1. Therefore, onlyabout 1/4 (fortified wine) and 1/3 (table wine) of the lead total content of the final products came fromsoil and atmospheric deposition. Therefore, it is expected that marked reductions of the lead contentin the wines would occur if the sources of lead were removed from the tubes and containers used inthe vinification system, particularly by using welding alloys and small fittings free of lead. The leadlevels in the vine leaves (global mean of 0.43 g gdry leave-1) and grapes (global mean of 35 ng gdrygrape-1) were similar in both vineyards.Keywords: Wine; lead; contamination; lead isotope ratios; vinification