The authors have investigated the lead content of 560 hungarian wines produced between 1969 and 1973 by atomic absorption spectrophotometry (Type of instrument: UNICAM SP 1900). The preparation of samples was made by wet digestion with HNO3- H2O2. For 94.12% of the investigated wines less than 0.4 ppm lead content was established. The 2.67% of wines contain 0.4-0.6 ppm lead. In case of 18 samples (3.21 %) more than 0.6 ppm lead content was found.
|Number of pages||2|
|Journal||Zeitschrift für Lebensmittel-Untersuchung und -Forschung|
|Publication status||Published - Jun 1 1976|
ASJC Scopus subject areas
- Food Science