Arsen-Gehalt in einigen spanischen Weinen. Beeinflussung des Arsengehaltes von Most und Weinen durch kellertechnische Ma�nahmen

Aguilar, M. V.; Mc, Martínez; Ta, Masoud

doi:10.1007/bf01042044

Cited by 19 publications

(30 citation statements)

References 8 publications

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“…The mean arsenic content of red wines was found to be significantly lower than that of rosé and white wines (Barbaste et al 2003). These differences can be due to the different methods of vinification (Aguilar et al 1987).…”

Section: Arsenicmentioning

confidence: 99%

Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

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Section: Arsenicmentioning

confidence: 99%

Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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“…Red wines showed a higher As content than white wines, which can be explained by the more intensive extraction processes from the turbid and solid fractions, whereas differences before and after malolactic fermentation were not noted, suggesting negligible bioabsorption phenomena on bacteria. Aguilar et al [20] observed a higher content of As in white wines, but this inconsistency is probably due to the different protocols followed during winemaking, particularly regarding the use of bentonite, pressing, and contact with juice lees, because As is also present in significant amounts in the skin of the berry [14].…”

Section: Arsenic In Winesmentioning

confidence: 99%

“…The total As content increases progressively in the berry as it develops and matures; at ripe-ness, the element is localized mainly in the pulp and skin with only approximately 10% in the seeds [14]. Arsenic concentration in wine generally varies from <0.5 to 17 mg/L [15][16][17][18][19], with higher concentrations in white wine [20]. Some oenological treatments, such as the use of bentonite and fossil shell flour, are also reputed to affect the final concentration of As in wine [21,22].…”

Section: Introductionmentioning

confidence: 99%

Arsenic present in the soil‐vine‐wine chain in vineyards situated in an old mining area in Trentino, Italy

Bertoldi

Villegas

Larcher

et al. 2013

Enviro Toxic and Chemistry

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Abstract-The present study follows arsenic (As) transfer through the chain of soil-vine-leaves-grapes-wine to assess the possible risk of arsenic intake related to consuming grapes and wines produced in 10 vineyards located in a mining area rich in this element. The results are compared with date from 18 uncontaminated areas. In the soil, the content of As extracted with acqua regia and that extracted with ammonium acetate, were analyzed. Leaves and berries were analyzed after washing with acidified aqueous solution and acid mineralization in a closed vessel, whereas wines were simply diluted before analysis. All analyses were performed using an inductively coupled plasma mass-spectrometer. The aqua regia extractable As concentration in soil ranged from 3.7 to 283 mg/kg, whereas available As varied from 18 to 639 mg/kg, and As total concentration ranged from 16.3 to 579 mg/kg dry weight in leaves and from <0.1 to 36.8 mg/kg dry weight in grapes. Arsenic levels in wines were always below 1.62 mg/L, with higher concentration in red wines than in white wines. Significant and positive correlations between the As concentrations in soils, leaves, and berries are highlighted, with the samples collected near the mining area having significantly higher values. Nevertheless, As levels in wines were always well below the limit (200 mg/L) suggested by the International Organization of Vine and Wine. Environ. Toxicol. Chem. 2013;32:773-779. # 2013 SETAC

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“…Once stratified by wine type, white wine had a higher concentration of Pb than red wine. It has been suggested that yeast present in grape skins binds heavy metals and may remove these elements from the aqueous solution (Aguilar et al 1987). This may explain the observed reduction of Pb content in red wine, due to its extended length of contact with grape skins during the fermentation process.…”

Section: Pb Content By Wine Typementioning

confidence: 99%

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

2017

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Background: Recent concerns have been raised regarding heavy metal content in wine and its potential health implications. The goal of this study was to determine if lead (Pb) intake poses a health risk among adult consumers of wine. This was achieved by performing a literature review of studies reporting Pb concentration in United States and international wines, determining adult wine consumption rates in the United States using NHANES dietary survey data, utilizing the U.S. EPA's Adult Lead Methodology (ALM) model to estimate adult blood lead levels (BLLs) from wine consumption under various exposure scenarios, and comparing modeled BLLs to guidance values. Models were stratified by average exposure (mean wine Pb concentration) and high exposure (95 th percentile wine Pb concentration) scenarios. Results: Lead concentration data was abstracted from a total of 31 studies, including wine from 18 countries for a total of 472 wine samples. The mean Pb content of international red and white wines were 33.9 μg/L (n = 282) and 35.7 μg/L (n = 118), respectively, while the mean Pb content of domestic red wine was 4.4 μg/L (n = 61). All modelled BLLs were below the Center for Disease Control (CDC) BLL guidance value of 5 μg/dL. Assuming a mean baseline BLL, an individual was required to drink 10.4 glasses of wine per day (all wine types) under the average exposure scenario and 3.7 glasses of wine per day (all wine types) under the high exposure scenario in order to elevate their BLL to the guidance value of 5 μg/dL. When stratified by region, a minimum of approximately 24 glasses of wine from the United States per day was required to raise adult BLLs to the 5 μg/dL guidance value. Conclusions: Overall, findings suggest that Pb content in wine does not pose a health risk to adult wine consumers.

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Arsen-Gehalt in einigen spanischen Weinen. Beeinflussung des Arsengehaltes von Most und Weinen durch kellertechnische Ma�nahmen

Cited by 19 publications

References 8 publications

Carcinogenic compounds in alcoholic beverages: an update

Carcinogenic compounds in alcoholic beverages: an update

Arsenic present in the soil‐vine‐wine chain in vineyards situated in an old mining area in Trentino, Italy

A human health risk assessment of lead (Pb) ingestion among adult wine consumers

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