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 language | English |
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Article number | 129764 |
Pages (from-to) | 1-8 |
Number of pages | 8 |
Journal | Food Chemistry |
Volume | 357 |
DOIs | |
Publication status | Published - 09 Apr 2021 |
Grant Number
- NWG1401
- CSU1702-4
- AWRI1353