Determination of the Copper in wine
The must always contains relatively high doses of copper deriving from downy mildew treatments. It is well known that excess copper is reduced during the fermentation process. Sometimes the copper level can drop too low, especially in white wines. This low copper content in the bottle can lead to known "reduction" problems that arise when uncorking with the typical sulphurous smell, which causes significant "commercial" problems for the manufacturer.
Method
Test Principle
The copper content is determined by its reaction with a chromogen which develops a colour change, whose optical intensity measured at 620 nm, is proportional to the copper concentration in the sample analyzed.
Calibration Curve
The calibration curve of the CDR WineLab® instrument was made using standard copper solutions. The curve obtained confirmed an excellent linearity of the system on both measurement ranges.
...
Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|
Analyzers for process and quality control in winemaking
CDR WineLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR WineLab® Junior
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections