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Macedonia and found Pb content in the range of 7.5–72.
4 μg Pb/l for red wines and from 7.2–67.6 μg Pb/l in white
wines, Kim 20) (he analysed various wines on the Korean
market and found the mean Pb content of 22.08 μg Pb/l
for white wines and 30.25 μg Pb/l for red wines), Šperkova
and Suchanek 22) (they found the mean Pb content of 22–
48 μg Pb/l in white wine and from 11–26 μg Pb/l in red
wines from Czech Republic), Coetze et al. 23) (they reported
the mean Pb content for some South African wines from
6.26–22.60 μg Pb/l), Brainina et al. 26) (they analysed wines
on Russian market and reported mean value of investigated
wines from 15 to 60 μg Pb/l), Dugo et al. 27) (they reported
the average value of 18.7 to 57.0 μg Pb/l for some Italian
wines), etc. However, some authors reported somewhat
higher values of Pb content in some brand of wines, like
e.g. Lara et al. 17) (who reported values of 50–90 μg Pb/l for
some Argentine wines). These differences of Pb content in
papers of different authors were probably due to different
reasons (e.g. different brand of wines, different conditions
of grape and wine production, different vintage period, different
type of soils, etc.).
The presence of Pb in wine is due to two mainly sources of
contamination: the primary “natural” lead content (which
come from the soil and depended on the kind of soil, variety
of grape, etc.) and secondary contamination, which
come from environmental pollution and atmospheric deposition
of lead on the grapes, due to use of pesticides, fertilisers,
and other materials used to produce, transport and
storage the wine. The role of different Pb sources on the
total Pb level in the final product of winemaking (i.e. in the
wine) is still unknown but it is important to clarify all these
issues in order to be able to reduce the Pb content in wine.
The Pb content in wines deserves special consideration
among others toxic micro-elements that are presented in
wine because its cumulative toxic character. Lead toxicity
affects preferentially the central nervous system (chronic
neurotoxicity), blood system and kidneys, but also damage
other organs like reproductive organs, liver, etc. 1,2) . Because
of concern from a health safety point of view, many countries
have set limits on the amount of Pb in foods, including
wines. Thus, the European Commission (EC) Regulation
No 1881/2006 settings the maximum level for Pb in
certain foodstuffs of EU countries. The maximum level for
lead in wine of 200 μg Pb/l was established 5) . The International
Wine Organisation, OIV (Organisation International
des Vignes et du Vin) established recently the lower maximum
acceptable limit for Pb content in wine of 150 μg Pb/
l 10) . The Ministry of Health of Republic of Croatia has established
a tolerable Pb concentration in Croatian wines of
200 μg Pb/l 11) .
Due to potential toxicity of lead and the health risks of dietary
exposure of humans to lead, the Joint FAO/WHO
Expert Committee on Food Additives (JECFA) established
in 1987. Provisional Tolerable Weekly Intake (PTWI) of
25 μg Pb/kg of body weight for infants and children. This
PTWI was reconfirmed by JECFA in 1993 for infants and
children and extended to all age groups. 1999 at the fifty-
third Meeting JECFA again evaluated health risks of dietary
exposure of infants and children to lead and PTWI for
Pb was maintained at value of 25 μg Pb/kg of body weight 7) .
This level of lead refers to Pb intake content from all
sources (foods, water, air, etc.).
To evaluate the possible daily intake of Pb through the
drinking the examined wines, we used the mean Pb concentration
value (9.50 μg Pb/l) of all investigated wine
samples. Supposing that an adult person consumes one
glass of wine (0.2 l) per day, on average, than the average
daily Pb intake through wine consumption would be
1.9 μg of Pb.
The total diets studies (TDS) cited in the literature reported
different total daily dietary intake (TDDI) of Pb. So, e.g.
TDDI of Pb estimated from TDS in UK was estimated as
24 μg Pb/d 29) , the estimated TDDI of Pb in TDS performed
in USA was 34 μg Pb/d 30) , daily dietary intake of lead by
adults from German TDS was reported as 17.8 μg Pb/d 31) ,
the total Pb intake in a Spanish population was calculated
as 72.8 μg Pb/d 32) , daily dietary exposure estimated in
French TDS for adults is 18,4 μg Pb/d 33) , and the average
intake level of Pb in adults’diet investigated in 13 European
countries, according current information 1,2) , is
42 μg Pb/d. Comparison of our estimated daily Pb intake
from wines with TDDI values of Pb reported in above TDS
shows the following. Our value of 1.9 μg Pb/d from drinking
wine is only 3–10 % of TDDI values for Pb reported in
above TDS.
In accordance with PTWI value for Pb established by
JECFA7) an adult person of 60 kg can consume up to
214 μg Pb/d (TDI). Our estimated Pb intake (1.9 μg Pb/d)
from drinking wines is only 0.9 % of this calculated tolerable
daily intake (TDI).
Therefore, it can be concluded that the possible daily Pb
intake through consumption of wines is very low in relation
to the total daily dietary intake (TDDI) of Pb determined
in TDS studies, and is practically negligible in relation
to the calculated tolerable daily intake (TDI) of Pb
(calculated from PTWI value of FAO/WHO recommendation).
Thus, it would appear that dietary Pb intake from
wines should not be a cause for concern with regard to the
possible toxicity of Pb for the human body.
Cadmium (Cd)
The results for cadmium content (Tab. 1) show that the
mean Cd concentration ranged from 0.02 μg/l found in
Zweigelt red wine to 0.25 μg/l determined in Rizling white
wine. The mean Cd concentration of all investigated wine
samples (78 samples) was 0.13 μg Cd/l of wine. Most of
the wines (70 % of all investigated wines) contained between
0.1 to 0.2 μg Cd/l, 23% of the wine analysed contained
less than 0.1 μg Cd/l, and only 7 % of wines contained
more than 0.2 μg Cd/l (0.22–0.25 μg Cd/l). These
results show that the concentration of Cd in investigated
wines is very low and is significantly below the tolerable
limit for Cd concentration in wine (10 μg Cd/l), established
by Ministry of Health of Republic of Croatia 11) .
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