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dc.contributor.authorStoewsand, Gilbert
dc.contributor.authorRobinson, W.
dc.date.accessioned2006-12-20T18:30:33Z
dc.date.available2006-12-20T18:30:33Z
dc.date.issued1971-01
dc.identifier.urihttps://hdl.handle.net/1813/4033
dc.description.abstractThe first report of a systematic investigation of toxic substances present in wine was by Leuch in 1895 (9), in which free sulfite was administered in 40-50 mg doses in wine to 150 Swiss human volunteers. Ten per cent complained of gastric distress, increased salivation, and diarrhea. (Sulfite is used in the manufacture of wines for its bacteria-cidal and fungicidal effects.) Investigations of toxicity of wines from that time have centered around the development of liver cirrhosis caused by etha-nol consumption, pesticide residues from vineyard sprayings, and histamine formation in certain wines. Histamine development has been associated with bacterial production occurring when unsanitary conditions are present during wine making, and not with the species of grape. White wines, in general, seem to contain less histamine than red wines (11).en_US
dc.format.extent104877 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.publisherNew York State Agricultural Experiment Stationen_US
dc.relation.ispartofseriesNew York's Food and Life Sciences Bulletinen_US
dc.relation.ispartofseries6en_US
dc.subjectgrapeen_US
dc.subjectwineen_US
dc.subjecttoxicity researchen_US
dc.titleReview of grape and wine toxicity researchen_US
dc.typeperiodicalen_US


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  • Food and Life Sciences Bulletin
    New York's Food and Life Sciences (FLS) Bulletin reports new developments in fruit and vegetable breeding, performance, diseases, and integrated pest management. It is of interest to researchers and the public.

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