The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents

Xinyi Zhang, Nickos Kodoudakis, Eric Wilkes, Neil Scrimgeour, Kieran Hirlam, Andrew Clark

Research output: Contribution to journalArticlepeer-review

Abstract

Specific forms of Cu in wine can influence wine flavour and development. The co-polymer polyvinylimidazole/ polyvinylpyrrolidone (PVI/PVP) is known to remove Cu from wine, but its impact on different Cu forms is un-certain. In this study, three Cu fractions in white wine were determined by colorimetry and two Cu fractions in red wine were determined by diatomaceous earth depth filtration and atomic spectroscopy. PVI/PVP, with either silica or chitosan formulations, reduced all three fractions of Cu measured in white wines, and sulfide-bound Cu in red wines. The inefficient removal of organic acid-bound Cu in red wines was linked to the higher pH of red wines. After PVI/PVP treatment, wines showed lower concentrations of hydrogen sulfide, but minimal changes in weaker Cu binding agents. These results demonstrate that PVI/PVP efficiently removes the least desirable form of Cu present in wine, along with its detrimental binding agent (i.e., hydrogen sulfide).
Original languageEnglish
Article number129764
Pages (from-to)1-8
Number of pages8
JournalFood Chemistry
Volume357
DOIs
Publication statusPublished - 09 Apr 2021

Grant Number

  • NWG1401
  • CSU1702-4
  • AWRI1353

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