The removal of copper and iron from wine using a chelating resin
Date
1986
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
An insoluble polymer-supported absorbant, developed for the selective removal of excess copper and iron from wine was tested. Tests conducted on dry white wine with excessive copper and iron showed effective removal of 98% copper (II) and 82 % iron (III). This treatment did not significantly affect the other wine constituents and therefore offers an appropriate alternative to the ferrocyanide treatment.
Description
CITATION: Loubser, G. J. & Sanderson, R. D. 1986. The removal of copper and iron from wine using a chelating resin. South African Journal of Enology & Viticulture, 7(1):47-51, doi:10.21548/7-1-2346.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Chelating resin, Wine and wine making -- South Africa, Copper in wine -- Removal, Iron in wine -- Removal
Citation
Loubser, G. J. & Sanderson, R. D. 1986. The removal of copper and iron from wine using a chelating resin. South African Journal of Enology & Viticulture, 7(1):47-51, doi:10.21548/7-1-2346