 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Lead levels in fortified wines

Lead levels in fortified wines

Abstract

AIM: The main lead exposure route is the intake of contaminated food, water, and alcoholic beverages, in particular wine. At the gastric level, Pb is transformed into a soluble compound which, when conveyed into the bloodstream, is the long-term cause of saturnism, intoxication with neurotoxic, nephrotoxic and hematopoietic effects, and with the neurological developmental delay of children. Pb is classified by the International Agency for Research on Cancer as a 2A class, possible carcinogenic to humans. In an opinion on possible health risks, CONTAM considered that cereals, vegetables, drinking water, and wine give a greater contribute to dietary exposure to Pb in Europe. Large quantities of wine, beer, and other alcoholic products drinking can increase daily Pb intake above the maximum permitted levels. The JECFA/WHO committee defined a Provisional Tolerable Weekly Intake (PTWI) for lead of 25 µg/kg body weight for all age groups. The presence of lead in grapes, wines and other alcoholic products has been reported for many years and is influenced by a series of factors that characterize wineries (country of origin, different climatic conditions, grape cultivars, soil composition, environmental industrial emissions of lead, historical and present, motor vehicle exhausts gases, metal-based fungicides and insecticides, fertilizers and winemaking processes, including cellar equipment). The aim of this work was to detect the Pb content in fortified wines from central Italy, in particular from Abruzzo.

METHODS: The analysis was performed in ICP-MS. The wine samples were diluted ten times with HNO3 (2%) and analyzed in triplicate. The external standard method and the calibration solutions prepared in 2% ethanol/2% HNO3 were used for the quantification of Pb. The data obtained was analyzed using the ICP-MS ChemStation.

RESULTS: The results of a study conducted on the trace elements presence, including Pb, in Italian fortified wines agree with the literature data relating to the Pb content, which is lower than the limit allowed by current legislation, with the exception of a sample relating to the “Vino cotto”, of artisanal production.

CONCLUSIONS:

These results can contribute to the formation of a database to protect the consumers health. The wines Pb content is established by the Commission regulation (EU) 2015/1005 of 25 June 2015 which defines the maximum admitted value at 0.15 mg/L. The International Organization of Vine and Wine (OIV) in 2020 reduced the limit to 0.10 mg/L for wines and 0.15 mg/L for fortified wines.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Angelo Cichelli

Department of Medical, Oral and Biotechnological Sciences – DiSMOB. “G. D’Annunzio” University of Chieti-Pescara – Via dei Vestini, Chieti, Italy.,Laura CASORRI, Department of Technological Innovations and safety of plants, products and anthropic settlements (DIT) – National Institute for Insurance against Accidents at Work (INAIL). Rome, Italy. Ada CONSALVO Center for Advances Studies and Technologies (CAST) University “G. d’Annunzio” of Chieti-Pescara, Italy. Marco DI LUIGI, Department of Occupational and Environmental Medicine, Epidemiology and Hygiene – National Institute for Insurance against Accidents at Work (INAIL) – Research Centre Monte Porzio Catone – Rome, Italy. Massimo DI MARTINO, Ispettorato Centrale della tutela della Qualita’ e della Repressione Frodi dei prodotti agroalimentari (ICQRF). Pescara, Italy. Barbara FICOCIELLO, Department of Technological Innovations and safety of plants, products and anthropic settlements (DIT) – National Institute for Insurance against Accidents at Work (INAIL). Rome, Italy. Eva MASCIARELLI, Department of Technological Innovations and safety of plants, products and anthropic settlements (DIT) – National Institute for Insurance against Accidents at Work (INAIL). Rome, Italy.

Contact the author

Keywords

lead, fortified wine, maximum value, oiv

Citation

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.