Fluoride levels in wines of the Canary Islands (Spain)

Fluoride levels in wines of the Canary Islands (Spain) Fluoride content in bottled wines of the different types and areas of the Canary Islands was studied by direct potentiometry with a fluoride specific electrode using the addition method. We found a mean concentration of 0.15 mg/l and a standard deviation of 0.068. The biggest concentration of fluoride ion (0.50 mg/l) was found in a white wine of Tacoronte-Acentejo. However, all wines analyzed presented concentrations of fluoride lower than the maximum allowed by the International Office of the Vineyard and the Wine. So, the contribution of the Canarian wines to the fluoride daily intake does not represent any risk of fluorosis. Also these concentrations have no influence on the production process of the wine. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Loading next page...
 
/lp/springer-journals/fluoride-levels-in-wines-of-the-canary-islands-spain-khjZKZO36r
Publisher
Springer Journals
Copyright
Copyright © 2003 by Springer-Verlag
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
DOI
10.1007/s00217-002-0622-y
Publisher site
See Article on Publisher Site

Abstract

Fluoride content in bottled wines of the different types and areas of the Canary Islands was studied by direct potentiometry with a fluoride specific electrode using the addition method. We found a mean concentration of 0.15 mg/l and a standard deviation of 0.068. The biggest concentration of fluoride ion (0.50 mg/l) was found in a white wine of Tacoronte-Acentejo. However, all wines analyzed presented concentrations of fluoride lower than the maximum allowed by the International Office of the Vineyard and the Wine. So, the contribution of the Canarian wines to the fluoride daily intake does not represent any risk of fluorosis. Also these concentrations have no influence on the production process of the wine.

Journal

European Food Research and TechnologySpringer Journals

Published: Feb 7, 2003

There are no references for this article.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off