title: Influence of hexacyanoferrate(II) based treatments upon the elimination of heavy metal traces in wine. I. The case of lead.
abstract: An investigation was undertaken to determine whether the wine treatments for elimination of iron and copper used in Western Europe--with tetrapotassium hexacyanoferrate(II): K4[Fe(CN)6]--and in the United States--with iron(II) and potassium hexacyanoferrate(II) ('Fessler compound')--are suitable for lowering the concentration of lead to within legal limits. In both series of experiments the decrease in lead concentrations remained very poor. It was concluded that the treatments using hexacyanoferrates lowered lead levels but not sufficiently to reduce completely lead contamination in wines.
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
authors.forename: C
authors.initials: C
authors.lastname: Lapp
mesh_terms: D005295:Ferrocyanides; D005506:Food Contamination / Q000032:analysis*; D007202:Indicators and Reagents; D007854:Lead / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D005295:Ferrocyanides; D007202:Indicators and Reagents; D007854:Lead; C020354:hexacyanoferrate II