Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, HS-to-Cu ratios, diatomaceous earth and wine volume. | LitMetric
National Wine and Grape Industry Centre, Mambarra Drive, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens 11855, Greece. Electronic address:
Published: May 2022
AI Article Synopsis
Article 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 cm) removed significant amounts of sulfide-bound 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.
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