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 low down too low levels, especially in white wines. This low copper concentration can lead the reduction problems that can arise, to the opening of the bottle, the typical reduction off-flavour bringing serious commercial problems to the bottle producer.
The copper content is determined by its reaction with a chromogen which develops a colour change, whose optical intensity measured at 620nm, is proportional to the copper concentration in the sample analyzed.
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
Analyzers for process and quality control in winemaking
- 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