The colorimetric measurement of free and bound Cu in white wine

Research output: Book chapter/Published conference paperConference paper


Copper (Cu) is often added to wine to treat or prevent the accumulation of hydrogen sulfide and its assocaited odour. However, Cu in wine can affect oxidative and reductive ageing mechanisms and the rate at which they occcur. Recently it has been shown that the Cu in wine exists predominantly in tow forms whereby it is either bound to sulfide (bound) or not bound to sulfide (free). the measurement of free Cu can potentially provide a means of better understanding the activity of Cu in wine and how it affects reductive and oxidative aspects of wine. However, the current measures of Cu forms are labour-intensive and require expensive equipment not generally found in wineries. This paper describes the development of a routine colorimetric method to allow the determination of free Cu in white wine, which, combined with total Cu concentrations, also allows calculation of the bound Cu concentration. Further work is till required to understand exactly how and if the free Cu concentration of wine at bottling can be optimised to avoid the accumulation of 'reductive' aromas in wine.
Original languageEnglish
Title of host publicationConference Proceedings: 17th Australian Wine Industry Technical Conference
EditorsKate Beames, Ella Robinson, Peter Dry, Dan Johnson
PublisherAustralian Wine Industry Technical Conference Inc.
Number of pages4
Publication statusPublished - Jul 2019
Event17th Australian Wine Industry Technical Conference (AWITC 2019) - Adelaide Convention Centre, Adelaide, Australia
Duration: 21 Jul 201924 Jul 2019


Conference17th Australian Wine Industry Technical Conference (AWITC 2019)
Internet address


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