Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity

Andrew Clark; Paris Grant-Preece; N. Cleghorn; Geoffrey Scollary

doi:10.1111/ajgw.12114

Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity

Andrew Clark, Paris Grant-Preece, N. Cleghorn, Geoffrey Scollary

Agricultural, Environmental and Veterinary Sciences

The Yalumba Wine Company

Research output: Contribution to journal › Article › peer-review

39 Citations (Scopus)

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
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	https://doi.org/10.1111/ajgw.12114
Publication status	Published - Feb 2015

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10.1111/ajgw.12114

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title = "Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity",

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.",

keywords = "Copper(II), Tartaric acid, White wine, Copper activity, Copper sulfide, Hydrogen sulfide",

author = "Andrew Clark and Paris Grant-Preece and N. Cleghorn and Geoffrey Scollary",

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AU - Clark, Andrew

AU - Grant-Preece, Paris

AU - Cleghorn, N.

AU - Scollary, Geoffrey

N1 - Includes bibliographical references.

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AB - 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.

KW - Copper(II)

KW - Tartaric acid

KW - White wine

KW - Copper activity

KW - Copper sulfide

KW - Hydrogen sulfide

U2 - 10.1111/ajgw.12114

DO - 10.1111/ajgw.12114

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VL - 21

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EP - 39

JO - Australian Journal of Grape and Wine Research

JF - Australian Journal of Grape and Wine Research

SN - 1322-7130

IS - 1

ER -

Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity

Abstract

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