PDF(Pubmed)
Abstract：
Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine quality. This was the focus of the present study. We investigated the copper (II) effects by producing both white and red wines from musts containing three initial metal concentrations according to the limits set for organic farming. In detail, the influence of copper (II) on fermentation evolution, chromatic characteristics, and phenolic compounds was evaluated. Interestingly, the white wine obtained with the highest permitted copper (II) dose initially exceeded the concentration of 1.0 mg/L at fermentation completion. However, after one year of storage, the copper (II) content fell below 0.2 ± 0.01 mg/L. Conversely, red wines showed copper (II) levels below 1.0 mg/L at the end of fermentation, but the initial copper (II) level in musts significantly affected total native anthocyanins, color intensity, hue, and acetaldehyde concentration. After 12-month aging, significant differences were observed in polymeric pigments, thus suggesting a potential long-term effect of copper (II) on red wine color stability.
摘要：
铜(II),有机葡萄栽培中的重要杀菌剂，也作为葡萄酒氧化催化剂。然而,关于收获时酿酒葡萄中最大允许的铜（II）离子剂量对陈年葡萄酒质量的影响，目前可用的数据有限。这是本研究的重点。我们根据有机农业设定的限值，通过从含有三种初始金属浓度的必加酒生产白葡萄酒和红葡萄酒来研究铜（II）的影响。详细来说,铜（II）对发酵进化的影响，色彩特征，并对酚类化合物进行了评价。有趣的是,在发酵完成时，以最高允许的铜（II）剂量获得的白葡萄酒最初超过1.0mg/L的浓度。然而,储存一年后，铜(Ⅱ)含量低于0.2±0.01mg/L相反，红葡萄酒在发酵结束时显示铜（II）水平低于1.0mg/L，但最初的铜(II)水平显著影响天然花色苷，颜色强度,色调，和乙醛浓度。经过12个月的老化，在聚合物颜料中观察到显著差异，因此表明铜（II）对红酒颜色稳定性的潜在长期影响。
