Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Xinyi Zhang, Paul Bowyer, Geoffrey Scollary, Andrew Clark, Nikolaos Kontoudakis

Research output: Contribution to journalArticlepeer-review

Abstract

Sulfide-bound Cu in wine is a potential contributor to the reductive development of wine. This study examines the effectiveness of filtration for the adsorptive removal of this Cu fraction. The copper concentration in wine before and after filtration was determined by atomic spectroscopy (total) and by stripping potentiometry and/or adsorptive methodologies (Cu fractions). Membrane filters (4.7 cm2) removed significant amounts of sulfidebound Cu from 10 mL of wine, including 60–80 % removal using nylon membranes, but they could not efficiently remove Cu from larger volumes. Dissolved oxygen concentration in the wine immediately prior to membrane filtration did not impact Cu removal, while a high sulfide-to-Cu(II) ratio did enhance removal. Depth filters incorporating diatomaceous earth with cellulose (45 mm-diameter, 3.5 mm-thickness) showed the most efficient removal of sulfide-bound Cu from wines even after treatment of 3.0 L. The relevance of these laboratory
scale filtrations to winery scale filtration is discussed.
Original languageEnglish
Article number131758
Pages (from-to)1-10
Number of pages10
JournalFood Chemistry
Volume377
Early online date02 Dec 2021
DOIs
Publication statusE-pub ahead of print - 02 Dec 2021

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