italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Forms of Copper in Wine: Analysis and Impact on Shelf Life

Forms of Copper in Wine: Analysis and Impact on Shelf Life

Andrew Clark, Charles Sturt University; Jasha Karasek, Enartis USA

Forms of Copper in Wine: Analysis and Impact on Shelf Life

Traditionally, measurement of Cu in wine has only been possible for larger wineries. This presentation sponsored by Enartis, held during the first edition of Enoforum USA, will show how to measure Cu in wine using methods that is possible for any winery to do. This presentation will also focus on winery scale trial results for canned wine production, as well as other possible applications of this information for improving shelf life in screw-capped and canned wines.

In the first recording, Andrew Clark, of Charles Sturt University (Australia) gives an overview of copper in wine in general terms, carries on with the colorimetric measurement of total Cu in wine, the measurement of different Cu forms and their behaviour and ends with the removal of Cu as well as different Cu forms in his presentation “Measurement and Behavior of Cu Forms in Wine”.

In the second recording the winemaking specialist for Enartis USA, Jasha Karasek, gives a follow-up presentation to Doctor Clark on a subset of the topic already discussed: “Impact of Copper-Bound Sulfide Removal on Wine Shelf Life”. What are the opportunities for canned wine, and why is canned wine on winemakers’ minds at this time? To find out about this, canned wine and it’s challenges, as well as the copper removal trials they have done and going forward in this packaging segment of the industry carry on watching.

The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 5th, 2021) within the session hosted by Presenting Sponsor, Enartis

Published on 10/05/2021
    • Measurement and Behavior of Cu Forms in Wine
    • Andrew Clark, Charles Sturt University
    • Impact of Copper-Bound Sulfide Removal on Wine Shelf Life
    • Jasha Karasek, Enartis USA
Related sheets
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    BIOPROTECTION-KEEP IT GREAT
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,953125