FLUORIDE IN CALIFORNIA WINES AND RAISINS

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 v aried from 0.83 to 5.20 ppm (mean 2.71 ppm). Elevated F levels in thes e wines and raisins appear to result from pesticide use of cryolite (N a(3)AIF(6)) in the vineyards. Potential toxic effects of F in conjunct ion with aluminum and sulfites in wine are discussed.