Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods

Abstract

Heavy metals are of particular concern in grape and wine processing, especially copper. The sources of copper are diverse, including vineyard soil, copper‐containing pesticides on the fruit surface, copper wine‐making equipment, and exogenous addition in winemaking. Copper has potential risks to human nerves, metabolism, and others. It can inhibit yeast growth, delay fermentation, and also mediate oxidation reactions, which has a huge impact on the nutritional quality and sensory quality of fresh wine and aged wine. It is therefore crucial to detect, quantify, and remove copper from grapes and wine. However, the copper situations in the wine industries of various countries are complicated and diverse, and the existing forms of copper are quite different, which makes the research challenging. This review summarizes and analyzes the existence and influence of copper in the wine industry by analyzing the sources of, the current situation regarding, and the detection and removal methods for copper in wine. With the study, a better understanding of copper's impact on wine production will be gained, facilitating further control of copper in wine and helping the wine industry grow.

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

“…The initial period of 0–60 min had identified as the rapid adsorption stage, during which the adsorption amount increased rapidly with increasing contact time. As the reaction time continued to increase, the number of available active sites on the adsorbent gradually decreased until they were completely exhausted ( Wang, Jia, et al, 2023 ; Wang, Ma, et al, 2023 ).…”

“…Although the smell of sulfur-containing compounds was unpleasant, when they were diluted to ppb and ppm levels, their flavor changed greatly, showing the spicy and nutty aromas of onion and garlic, which had a great impact on the aroma of various foods and beverages ( Mestres, Busto, & Guasch, 2000 ). Low-molecular-weight volatile sulfur compounds were the main cause of reducing flavor and deteriorating quality in wine ( Wang, Jia, et al, 2023 ; Wang, Ma, et al, 2023 ). In order to remove the reducing flavor imparted by H 2 S, mercaptans, and so forth, copper was often deliberately added to wine to repress reductive off-flavor ( Zhang et al, 2021 ).…”

“…These concentrations were determined based on preliminary experiments conducted in our laboratory. The Langmuir and Freundlich models can be expressed as follows ( Wang, Jia, et al, 2023 ; Wang, Ma, et al, 2023 ): where Q e is the equilibrium adsorption capacity (mg/g), C e is the equilibrium concentration (mg/g), K L is the Langmuir constant, K f is the Freundlich constant and n is the characteristic constant.…”

“…The appropriate amount of Cu (II) catalyzes the color, taste, and flavor of the final distilled wine product, enhancing their quality and sensory characteristics ( Neves, Oliveira, Fernandes, & Nóbrega, 2007 ; Szymczycha-Madeja, Welna, Jamroz, Lesniewicz, & Pohl, 2015 ). However, excessive concentrations of Cu (II) adversely affect its stability, organoleptic properties, and poses risks to the human digestive, nervous, and immune system ( Bonic et al, 2013 ; Wang et al, 2023 ; Wang et al, 2023 ). ICP-OES testing has revealed that the distillation residual contains Cu (II) at a concentration of 154.58 mg/mL.…”

Market Diversification and Competitiveness of Fresh Grape Exports in Peru

“…Their contribution in vitamins, minerals, and dietary fiber positions fresh grapes as an essential component to promote a balanced and healthy diet [28]. Thus, the importance of consuming fresh grapes [29] and their derivatives is founded on their contribution to human well-being [30], the sustainability of agri-food systems, and the consolidation of an interdependent and resilient global economy, demanding constant reflection and scientific analysis from a holistic and multidisciplinary perspective.…”