Tuesday October 15, 2019

Researchers Discover Extremely Harmful Levels of Toxins Found in Enamelled Decoration of Beer and Wine Bottles

For the current research, bottles of beer, wine and spirits were purchased from local and national retail outlets, with the sizes ranging from 50 ml to 750 ml

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Chromium was detected in all green and UVAG bottles, but was only in 40 per cent of brown glass and not present in clear glass. Pixabay

Researchers have discovered extremely harmful levels of toxic carcinogenic substances such as lead, cadmium and chromium in the enamelled decoration of beer, wine and spirits bottles.

The team at the University of Plymouth analysed both the glass and enamelled decorations on a variety of clear and coloured alcohol bottles readily available in shops and supermarkets.

The enamels were of greater concern, with cadmium concentrations of up to 20,000 parts per million in the decorated regions on a range of spirits, beer and wine bottles and lead concentrations up to 80,000 ppm in the decor of various wine bottles. The limit for lead in consumer paints is 90ppm.

beer, wine, toxins
“This poses obvious challenges for the glass industry and for glass recycling and is perhaps something that needs to be factored into future legislation covering this area,” said Turner. Pixabay

“It has always been a surprise to see such high levels of toxic elements in the products we use on a daily basis. This is just another example of that, and further evidence of harmful elements being unnecessarily used where there are alternatives available,” said Andrew Turner, Associate Professor (Reader) in Aquatic Geochemistry and Pollution Science.

“The added potential for these substances to leach into other items during the waste and recycling process is an obvious and additional cause for concern,” he added in a paper published in the journal Environmental Science and Technology.

The study also showed the elements had the potential to leach from the enamelled glass fragments and when subjected to a standard test that simulates rainfall in a landfill site. For the current research, bottles of beer, wine and spirits were purchased from local and national retail outlets, with the sizes ranging from 50 ml to 750 ml.

beer, wine, toxins
The team at the University of Plymouth analysed both the glass and enamelled decorations on a variety of clear and coloured alcohol bottles readily available in shops and supermarkets. Pixabay

Out of the glass from 89 bottles, 76 were positives for low levels of lead and 55 positive for cadmium. Chromium was detected in all green and UVAG bottles, but was only in 40 per cent of brown glass and not present in clear glass.

ALSO READ: People Who Take Cholesterol-Lowering Statins are at Higher Risk of Developing Type 2 Diabetes

Meanwhile, the enamels of 12 products out of 24 enamelled products tested were based wholly or partly on compounds of either or both lead and cadmium.

“When we contacted suppliers, many of them said the bottles they use are imported or manufactured in a different country than that producing the beverage. “This poses obvious challenges for the glass industry and for glass recycling and is perhaps something that needs to be factored into future legislation covering this area,” said Turner.

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Pair the Right Food with Wine, Vodka

Amrut Vare, Winemaker at Chandon India, lists down some food suggestions:

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Winter is the time to plan perfect indoor parties and pair home cooked food with the appropriate alcohol. Experts suggest how.
Amrut Vare, Winemaker at Chandon India, lists down some food suggestions:
* Appetisers: With its sharp fruity notes, a sparkling wine is perfect with savoury hors d’oeuvres with strong Indian flavours. Think southern Kerala-style prawn pepper fry or kali mirch chicken tikka. The spices and ingredients in these recipes balance out the semi-sweet notes of the wine.
* Main course: For the main course, choose dishes that don’t overwhelm the delicate flavours and acidity of the wine. Go for creamy butter chicken or Goan prawn curry. Dishes that are slightly spicy, tangy and rich, such as Dal Makhani are an ideal fit as they don’t overpower the fruity notes of a sparkling wine.
* Dessert: Fresh, light fresh desserts will go beautifully with the semi-sweet taste of the wine. For instance, caramel custard or fresh fruits with cream, with their hint of citrus, are the perfect accompaniments.
Sparkling wines can also be paired and thoroughly enjoyed with Pan-Asian dishes from Vietnamese, Thai and Indonesian cuisines.
Climate change can have an effect on the taste of the wine
Climate change can have an effect on the taste of the wine. wikimedia commons
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Neha Mansukhani Singh, Senior Marketing Manager, Belvedere Vodka (India), lists some picks:
* Beat the heat with a zesty reinvention of a martini when you’re out for brunch on a sunny Sunday. The Poet cocktail consists of 60 ml vodka, 5 ml martini bianco, green apple and rocket leaf puree, a dash of honey water with 10ml of lime juice for that extra kick. Shaken to perfection and topped with green apple peel rose and rocket leaf, this cocktail is best paired with fresh rocket, apple and walnut salad with a balsamic dressing.
* A light lunch consisting of grilled sea bass and vegetables with a white wine and shallot sauce is best balanced with a punchy vodka cocktail. The Hitchhiker is made with 50 ml vodka, 5ml Bianco Vermouth, 5 pieces of black pepper, 4 rocket leaves, 20 ml of honey water and 10ml of kinnow sweet lime hybrid juice shaken on ice and served with the same dehydrated peel.
* While the sun sets, the palate craves something with freshness and a zing. The Hybelv Spritz, made with 40 ml vodka, organic oranges, hybrid basil leaves, martini bianco infused with lime zest and topped off with Chandon Brut is the perfect fresh bubbly surprise for any sundowner. Paired with beet, orange and fennel salad amuse bouche, this pairing is a winner for any evening out.
* A hearty dinner of Juniper Crusted Lamb Chops with Caramelized Grapefruit Chutney and a cocktail made with a spicy and sweet concoction is the perfect way to end a night. The Zycie, made with 60 ml vodka, 45 ml jaggery and grape fruit juice, 5 chunks of bell pepper, a lime leaf, chopped spring onions, martini bianco, 15 ml of lime juice and burnt Star Anise with a spray of Campari, is that perfectly balanced spicy and sweet cocktail that is light and yet a burst of flavours. (IANS)