Sulfide-bound copper removal from red and white wine by depth filtration

Research output: Contribution to journalArticlepeer-review

Abstract

The researchers summarise laboratory-scale filtration experiments for the removal of the suspended nanoparticles of copper-sulfide in white and red wine. This form of Cu is considered to be a potential precursor of sulfridic off-odours during wine ageing. The feasibility of developing the laboratory-scale work to winery scale filtrations is discussed.
Original languageEnglish
Pages (from-to)32-34
Number of pages3
JournalWine and Viticulture Journal
Volume37
Issue number1
Publication statusPublished - 2022

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