Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Zhang, Xinyi; Bowyer, Paul K.; Scollary, Geoffrey R.; Clark, Andrew C.; Kontoudakis, Nikolaos

doi:10.1016/j.foodchem.2021.131758

Cited by 7 publications

(6 citation statements)

References 24 publications

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“…In addition, PVI/PVP could remove Cu and Cu‐bound H 2 S sulfide in wine but had little effect on thiols and polysulfones. The depth filters incorporating diatomaceous earth with cellulose had a better copper removal effect than nylon membrane filters (Zhang et al., 2022b). However, it should be noted that there are differences between laboratory‐scale filtration and factory‐scale filtration, and further tests are necessary (Zhang et al., 2022b).…”

Section: The Removal Methods For Copper In Winementioning

confidence: 99%

“…In addition, in different reports, copper has different effects on the reductive sensory characteristics of wine, which can enhance or inhibit the aroma compounds (i.e., hydrogen sulfide [H 2 S] and methyl mercaptan) related to the characteristics (Zhang et al, 2022a(Zhang et al, , 2022b. Zhang et al (2022b) explored this by adding different concentrations of copper (II) to wine, and preliminarily determined that the accumulation of reducing aroma compounds is related to the concentration of different forms of copper. Vela et al (2017) treated three red wines with CuSO 4 (0.06 and 0.5 mg/L) and a commercial copper-containing product (recommended dose 0.6 mg/L).…”

Section: Effects Of Copper On Wine Agingmentioning

confidence: 99%

“…However, it was found that iron and copper have little effect on the astringency and bitterness of wine. In addition, in different reports, copper has different effects on the reductive sensory characteristics of wine, which can enhance or inhibit the aroma compounds (i.e., hydrogen sulfide [H 2 S] and methyl mercaptan) related to the characteristics (Zhang et al., 2022a, 2022b). Zhang et al.…”

Section: Effects Of Copper On Wine Productionmentioning

confidence: 99%

“…Zhang et al. (2022b) explored this by adding different concentrations of copper (II) to wine, and preliminarily determined that the accumulation of reducing aroma compounds is related to the concentration of different forms of copper. Vela et al.…”

Section: Effects Of Copper On Wine Productionmentioning

confidence: 99%

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

Wang

Wei

et al. 2023

Comp Rev Food Sci Food Safe

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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.

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Section: The Removal Methods For Copper In Winementioning

confidence: 99%

Section: Effects Of Copper On Wine Agingmentioning

confidence: 99%

Section: Effects Of Copper On Wine Productionmentioning

confidence: 99%

Section: Effects Of Copper On Wine Productionmentioning

confidence: 99%

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

Wang

Wei

et al. 2023

Comp Rev Food Sci Food Safe

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“…So far, several technologies have been employed to remove heavy metals from aqueous solutions, such as chemical precipitation, membrane separation, ion exchange, and adsorption. [7][8][9] Among them, adsorption is a promising approach towards heavy metal removal due to its simplicity, low cost, and high efficiency in removing heavy metals even at very low levels. [10][11][12][13] Adsorption involves the use of solid adsorbents to selectively bind with the targets.…”

Section: Introductionmentioning

confidence: 99%

Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent

et al. 2023

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BACKGROUNDThe non‐distilled property and prolonged production period of yellow rice wine have significantly increased the metal residue problem, posing a threat to human health. In this study, a magnetic carbon‐based adsorbent, named magnetic nitrogen‐doped carbon (M‐NC), was developed for the selective removal of lead(II) (Pb(II)) from yellow rice wine.RESULTSThe results showed that the uniformly structured M‐NC could be easily separated from the solution, exhibiting a high Pb(II) adsorption capacity of 121.86 mg g−1. The proposed adsorption treatment showed significant Pb(II) removal efficiencies (91.42–98.90%) for yellow rice wines in 15 min without affecting their taste, odor, and physicochemical characteristics of the wines. The adsorption mechanism studied by X‐ray photoelectron spectroscopy (XPS) and Fourier‐transform infrared (FTIR) analyses indicated that the selective removal of Pb(II) could be attributed to the electrostatic interaction and covalent interaction between the empty orbital of Pb(II) and the π electrons of the N species on M‐NC. Additionally, the M‐NC showed no significant cytotoxicity on the Caco‐2 cell lines.CONCLUSIONSelective removal of Pb(II) from yellow rice wine was achieved using magnetic carbon‐based adsorbent. This facile and recyclable adsorption operation could potentially address the challenge of toxic metal pollution in liquid foods. © 2023 Society of Chemical Industry.

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Insights into influence of aging processes on zero-valent iron modified biochar in copper(II) immobilization: from batch solution to pilot-scale investigation

Wang

Chen

Wen

et al. 2023

Front. Chem. Sci. Eng.

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Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Cited by 7 publications

References 24 publications

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

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

Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent

Insights into influence of aging processes on zero-valent iron modified biochar in copper(II) immobilization: from batch solution to pilot-scale investigation

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