Über den bleigehalt in den ungarischen weinen

Translated title of the contribution: Lead content of Hungarian wines

L. Nagy, J. Posta, L. Papp

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

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.

Original languageGerman
Pages (from-to)141-142
Number of pages2
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume160
Issue number2
DOIs
Publication statusPublished - Jun 1976

Fingerprint

Wine
wines
Lead
Atomic Spectrophotometry
Spectrophotometry
Digestion
spectroscopy
digestion
sampling

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Über den bleigehalt in den ungarischen weinen. / Nagy, L.; Posta, J.; Papp, L.

In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 160, No. 2, 06.1976, p. 141-142.

Research output: Contribution to journalArticle

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