Abstract
As discussed in Chapters 14 and 15, the presence of copper and iron in wine may catalyze premature oxidation and, hence, deterioration of the wine. The levels at which the respective metals may cause problems vary with wine type and chemistry. It is generally accepted that copper levels in excess of 0.3 mg/L and iron levels greater than 5 to 7 mg/L may result in instabilities. Metal contamination usually originates from contact of must and/or wine with iron- or copper-containing alloys as well as the use of Cu(II) sulfate in removal of H2S (see Chapter 10).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1990 Van Nostrand Reinhold
About this chapter
Cite this chapter
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Removal of Copper and Iron — The Hubach Analysis. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_19
Download citation
DOI: https://doi.org/10.1007/978-1-4615-8146-8_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
eBook Packages: Springer Book Archive