Abstract

Fluoride ion-selective electrode analyses of nineteen California wines revealed fluoride concentrations ranging from 0.23 to 2.80 ppm (mean 1.02 ppm , with seven samples above the international limit of 1 ppm). The water-extractable F content of five brands of California raisins varied from 0.83 to 5.20 ppm (mean 2.71 ppm). Elevated F levels in these wines and raisins appear to result from pesticide use of cryolite (Na3AlF6) in the vineyards. Potential toxic effects of F in conjunction with aluminum and sulfites in wine are discussed.

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