Removal of Copper from White Wine: Imidazole-Based Polymers Are Efficient at Copper Adsorption

Friedenberg, Daniel S.; Manns, David C.; Perry, Demetra M.; Mansfield, Anna Katharine

doi:10.5344/catalyst.2018.17007

Cited by 2 publications

(3 citation statements)

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“…The synthetic hydrogels used have never been tested for wine treatments, neither for research or industrial purposes, to our knowledge. It can be noticed that very recently a paper by Friedenberg and co-workers (2018) [ 11 ] reported the usage of polyvinylimidazole and polyvinylpyrrolidone copolymers (PVI-PVP) to reduce copper content in white wines. The latter materials have been reported for several years [ 4 ] and are actually also accepted by European regulation (since 2009 [ 15 ]), but they were different from the “smart” hydrogels presented in this work.…”

Section: Discussionmentioning

confidence: 99%

“…Another undesired effect caused by high concentrations of tartaric acid is the sense of astringency. The usage of ionic exchange resins for the pH and acidity tuning, as well as for improving the tartaric and oxidative stability in wines, has been performed for decades, by using many kind of materials, spanning from commercial styrene-divinylbenzene copolymer gels, mostly containing functional groups of sulphonic acid [ 7 , 8 , 9 , 10 ], polyvinylimidazole and polyvinylpyrrolidone copolymers (PVI-PVP) [ 11 , 12 ], Dowex resins [ 13 ], chelating iminodiacetate [ 13 ], and carboxylmethylcellulose (CMC) [ 14 ] based materials. However, the resins that are commonly used by the wine-making companies, and currently accepted by law [ 15 ], are only PVI-PVP copolymers and CMC-based materials.…”

Section: Introductionmentioning

confidence: 99%

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Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

et al. 2018

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Samples of sweet and dessert wines, Vin Santo (VSR) from Malvasia grapes, and Granello (GR) from Sauvignon grapes were collected and analyzed for the content of selected macro- and micro-nutrients (Na, K, Mg, Ca, Mn, Fe, Cu and Zn) and of Pb. GR wines had low levels for Fe, Cu and Zn, when compared to VSR and in particular Zn was two orders of magnitude lower. Methods to decrease the content of Zn and Cu in VSR, as well as those for reducing, at the same time, the concentrations of Ca, Mg and K in both VSR and GR, to avoid the formation of opalescence and depots of metal tartrates, were studied. Synthetic hydrogels containing l-histidine residue were tested. The overall relative lowering effects were by ca 4, 23, and 12% for K, Mg and Ca contents, and ca 6, 27 and 10%, for Mn, Cu and Zn contents, in GR wine samples. Commercial ion exchange resin Lanxess Lewatit L-207 and L-208 were then assayed, being legally allowed in the agro-food industry. The L-207 resin revealed great lowering effects on the concentrations of Mn, Cu and Zn, being 75, 91 and 97%, respectively, in VSR wines and 77, 76 and 92%, respectively, in GR wines. The content of Zn was reduced from 49.3 ± 1.2 mg/L in the original wine, down to 1.1 ± 0.1 mg/L, within 48 h soaking. The effects on the character of the dessert wines by the resin L-207 was also taken under control, measuring pH and color index. The color index changed by ca 15% and pH by ca 6% upon treatment of VSR wine with L-207 resins (48 h).

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

et al. 2018

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“…31 If the content of Cu in wine is too high (>1 mg/L), the imidazole-based polymers might be added for the efficient reduction of excess Cu concentrations. 32 These and other oenological practices, such as de-acidification of wine [e.g., using potassium or calcium carbonate (K 2 CO 3 or CaCO 3 ), potassium bicarbonate (KHCO 3 ), or potassium tartrate (K 2 C 6 H 4 O 6 )], the addition of bentonite or kaolin for white wine clarification, and so forth, have to be taken into consideration when evaluating the wine geographic origin based on wine element abundances, as shown in the example below.…”

Section: Introductionmentioning

confidence: 99%

X-ray Fluorescence Techniques for Element Abundance Analysis in Wine

et al. 2021

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The elemental composition has been extensively used to characterize wine and to find correlations with environmental and winemaking factors. Although X-ray fluorescence (XRF) techniques offer many advantages, they have been rarely used for wine analysis. Here, we show the comparison of wine elemental composition results obtained by total reflection X-ray fluorescence (TXRF) and energy dispersive X-ray fluorescence (EDXRF) for elements K, Ca, Mn, Fe, Cu, Zn, Br, Rb, and Sr. The results obtained by TXRF and EDXRF have been additionally verified by inductively coupled plasma–mass spectrometry. The important analytical features of XRF techniques in wine science have been described, the preservation of volatile elements (e.g., Br) being one of their main advantages. In addition, we have shown that XRF techniques offer an optimal analytical approach for building large data sets containing highly reliable and reproducible results of elemental abundances in wines, corresponding soils, and grape juice. Such data sets are especially important for the geographic authentication of wine. This has been shown for 37 Austrian and Croatian wines collected together with respective soils from selected wine regions. The element abundances in soil reflect in a large portion in grape juice and finished wine suggesting that the contribution of the soil, that is, the plant uptake capacity expressed as c i(wine)/c i(soil) concentration factors, can be a highly discriminating factor for wine fingerprinting. This indeed has been proved in the present study in comparison to discrimination based only on wine element abundances. We have identified Fe, Zn, Br, Rb, and Sr as the best discriminator elements for the geographical authentication of wine. The study opens a new perspective in extending the application of XRF techniques as a cost-effective analytical tool for creating large databases of soil, grape juice, and wine element abundances for the evaluation of soil characteristics and other environmental parameters on wine composition.

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Removal of Copper from White Wine: Imidazole-Based Polymers Are Efficient at Copper Adsorption

Cited by 2 publications

References 19 publications

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

X-ray Fluorescence Techniques for Element Abundance Analysis in Wine

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