Abstract
The long-term effectiveness of copper(II) to remove sulfidic off-odours remains the subject of debate. This study was undertaken to assess the extent of copper removal after its addition to white wine that contained a variable concentration of hydrogen sulfide and to investigate the activity of the residual copper in a reaction relevant to white wine ageing.
Original language | English |
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Pages (from-to) | 30-39 |
Number of pages | 10 |
Journal | Australian Journal of Grape and Wine Research |
Volume | 21 |
Issue number | 1 |
Early online date | 2014 |
DOIs | |
Publication status | Published - Feb 2015 |