Ancient Romans used lead as a sweetener in their favorite wines
Roman winemakers boiled grape juice in lead vessels to create a potent syrup called sapa, which added a smooth sweetness to their drinks while inadvertently poisoning the population.
Roman elites favored a concentrated grape syrup known as sapa to enhance the flavor of their wine. By boiling unfermented grape juice in lead pots, they triggered a chemical reaction that produced lead acetate, a substance literally known as sugar of lead. This additive made cheap or sour wines taste remarkably sweet and luxurious.
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