The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents

Zhang, Xinyi; Kontoudakis, Nikolaos; Wilkes, Eric; Scrimgeour, Neil; Hirlam, Kieran; Clark, Andrew C.

doi:10.1016/j.foodchem.2021.129764

Cited by 6 publications

(7 citation statements)

References 26 publications

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“…In recent years, levels of copper exceeding the standard have frequently been observed (García‐Esparza et al., 2006; Mirlean et al., 2007; Sun, Zhao, Ma, et al., 2015). Therefore, research on the removal of copper from wine has become a research focus in recent years (Sun et al., 2015b; Zhang et al., 2021a) (Figure 6a).…”

Section: The Removal Methods For Copper In Winementioning

confidence: 99%

“…Zhang et al. (2021a) studied the effect of PVI/PVP copolymers on different forms of copper in wine. It was found that PVI/PVP based on silica or chitosan could significantly reduce three kinds of copper in white wine and sulfide‐bound copper in red wine, but the removal efficiency for organic‐acid‐bound copper in red wine was low.…”

Section: The Removal Methods For Copper In Winementioning

confidence: 99%

“…Zhang et al. (2021a) believed that this was related to its higher pH value. In addition, PVI/PVP could remove Cu and Cu‐bound H 2 S sulfide in wine but had little effect on thiols and polysulfones.…”

Section: The Removal Methods For Copper In Winementioning

confidence: 99%

“…The substances allowed by the OIV to be added to wine to reduce the copper content also include bentonite, gum Arabic, polyvinylimidazolepolyvinylpyrrolidone (PVI-PVP) copolymers, chitin, and chitosan (Claus, 2020), but these additives affect the sensory quality of wine to varying degrees. Zhang et al (2021a) studied the effect of PVI/PVP copolymers on different forms of copper in wine. It was found that PVI/PVP based on silica or chitosan could significantly reduce three kinds of copper in white wine and sulfide-bound copper in red wine, but the removal efficiency for organic-acid-bound copper in red wine was low.…”

Section: Filter Removalmentioning

confidence: 99%

“…It was found that PVI/PVP based on silica or chitosan could significantly reduce three kinds of copper in white wine and sulfide-bound copper in red wine, but the removal efficiency for organic-acid-bound copper in red wine was low. Zhang et al (2021a) believed that this was related to its higher pH value. In addition, PVI/PVP could remove Cu and Cu-bound H 2 S sulfide in wine but had little effect on thiols and polysulfones.…”

Section: Filter Removalmentioning

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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