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.
|Number of pages||3|
|Journal||Wine and Viticulture Journal|
|Publication status||Published - 2022|