title: Influence of hexacyanoferrate (II) based treatments upon the elimination of heavy metal traces in wine. II. The case of cadmium.
abstract: The present study has shown that the cadmium content of wine can be greatly reduced by two treatments normally associated with the removal of copper and iron from wine. The European treatment requires the addition of tetrapotassium hexacyanoferrate (II), K4[Fe(CN)6] to the wine, whereas in the United States, the FDA-approved method, involves the use of a formulation known as the Fessler's compound, which contains the Williamson salt i.e. iron (II) potassium hexacyanoferrate (II), K2Fe[Fe(CN)6]. For a test wine very lightly loaded with iron and consequently requiring the addition of only a very small quantity of iron remover, 72-82% of the cadmium can be eliminated. At higher iron concentrations where the amount of reagent added is increased, the removal of cadmium from the same wine can be as great as 95%.
authors.affiliation: Faculté de Pharmacie Université Louis Pasteur, Strasbourg, France.
authors.forename: D
authors.initials: D
authors.lastname: Wencker
authors.forename: B
authors.initials: B
authors.lastname: Spiess
authors.forename: P
authors.initials: P
authors.lastname: Laugel
mesh_terms: D002104:Cadmium / Q000493:pharmacokinetics* / Q000633:toxicity; D003257:Consumer Product Safety; D005295:Ferrocyanides / Q000008:administration & dosage* / Q000494:pharmacology; D005506:Food Contamination / Q000517:prevention & control*; D006801:Humans; D008452:Maximum Allowable Concentration; D014920:Wine
chemical_list: D005295:Ferrocyanides; D002104:Cadmium; C020354:hexacyanoferrate II