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

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

Research output: Contribution to journalArticle

28 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 languageEnglish
Pages (from-to)30-39
Number of pages10
JournalAustralian Journal of Grape and Wine Research
Volume21
Issue number1
Early online date2014
DOIs
Publication statusPublished - Feb 2015

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