The determination of total Cu in white wine by BCA colorimetric analysis

Andrew Clark; Nick Kodoudakis; Mark Smith; Paul A Smith; Eric N Wilkes

The determination of total Cu in white wine by BCA colorimetric analysis

Andrew Clark
, Nick Kodoudakis
, Mark Smith
, Paul A Smith
, Eric N Wilkes

Agricultural, Environmental and Veterinary Sciences

The Australian Wine Research Institute

Research output: Book/Report › Policy/Procedures/Guidelines

258 Downloads (Pure)

Abstract

This method allows the determination of total copper concentration in white wine. It utilises the colorimetric reagent 2,2′-bicinchoninic acid dipotassium salt (BCA) to react with copper(I) and form a purpled coloured complex, which absorbs at 563 nm. During the analysis, ascorbic acid is added to aid the conversion of copper(II) to copper(I). Also, silver(I) nitrate is added in order to induce dissociation of suspended copper(I) sulfide in wine, and thereby to provide non-sulfide bound copper ions and silver(I) sulfide.

Original language	English
Number of pages	4
Publication status	Published - 2018

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The Determination of Total Cu in White WineFinal published version, 309 KBLicence: Unspecified

A simple colorimetric method to measure copper in white wines
Kodoudakis, N., Scollary, G., Clark, A., Smith, M., Smith, P. A. & Wilkes, E. N., 2018.
Research output: Other contribution to conference › Presentation only › peer-review

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title = "The determination of total Cu in white wine by BCA colorimetric analysis",

abstract = "This method allows the determination of total copper concentration in white wine. It utilises the colorimetric reagent 2,2′-bicinchoninic acid dipotassium salt (BCA) to react with copper(I) and form a purpled coloured complex, which absorbs at 563 nm. During the analysis, ascorbic acid is added to aid the conversion of copper(II) to copper(I). Also, silver(I) nitrate is added in order to induce dissociation of suspended copper(I) sulfide in wine, and thereby to provide non-sulfide bound copper ions and silver(I) sulfide.",

author = "Andrew Clark and Nick Kodoudakis and Mark Smith and Smith, \{Paul A\} and Wilkes, \{Eric N\}",

year = "2018",

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TY - BOOK

T1 - The determination of total Cu in white wine by BCA colorimetric analysis

AU - Clark, Andrew

AU - Kodoudakis, Nick

AU - Smith, Mark

AU - Smith, Paul A

AU - Wilkes, Eric N

PY - 2018

Y1 - 2018

N2 - This method allows the determination of total copper concentration in white wine. It utilises the colorimetric reagent 2,2′-bicinchoninic acid dipotassium salt (BCA) to react with copper(I) and form a purpled coloured complex, which absorbs at 563 nm. During the analysis, ascorbic acid is added to aid the conversion of copper(II) to copper(I). Also, silver(I) nitrate is added in order to induce dissociation of suspended copper(I) sulfide in wine, and thereby to provide non-sulfide bound copper ions and silver(I) sulfide.

AB - This method allows the determination of total copper concentration in white wine. It utilises the colorimetric reagent 2,2′-bicinchoninic acid dipotassium salt (BCA) to react with copper(I) and form a purpled coloured complex, which absorbs at 563 nm. During the analysis, ascorbic acid is added to aid the conversion of copper(II) to copper(I). Also, silver(I) nitrate is added in order to induce dissociation of suspended copper(I) sulfide in wine, and thereby to provide non-sulfide bound copper ions and silver(I) sulfide.

M3 - Policy/Procedures/Guidelines

BT - The determination of total Cu in white wine by BCA colorimetric analysis

ER -

The determination of total Cu in white wine by BCA colorimetric analysis

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Research output

A simple colorimetric method to measure copper in white wines

Cite this