Toxic elemental content of Hungarian blaufränkisch wines

February 18, 2016
How To Cite
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Soós, Áron, Várallyay, S., & Kovács, B. (2016). Toxic elemental content of Hungarian blaufränkisch wines. Acta Agraria Debreceniensis, 68, 87-90.

Toxic elemental contents are one of the food safety risks in wines. Therefore International Organization of Vine and Wine (O.I.V.) defined the limit of some elements in it. Thirty Hungarian blaufränkisch wines were analysed by ICP-MS in order to determine the concentration of toxic elements. All wines are passed by the O.I.V limits to toxic element content (Cu, Zn, Cd, Pb) according to analysis. Copper is the only outlier in some samples, but they also did not overstep the limit. In the case of zinc the maximum is approximately fourth, in case of cadmium and lead the highest concentration is less than tenth and sixth of the O.I.V. limit, respectively.