Abstract
The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.
Highlights
Copper (Cu) is one of the heavy metals of greatest concern in the wine industry [1,2,3,4,5]
(22.4 mg/L, slightly above the maximum limits); and high copper contents, 0.5 mM (32 mg/L), 1.0 mM (64 mg/L), and 1.5 mM (96 mg/L) were used to analyze the effects of copper pollution on the phenolic compound content, color, and antioxidant activity of wine based on the maximum tolerance limit for copper residue in the OIV and European Union (EU) (20 mg/L) and the actual copper content in grape must observed during wine production [2,4,5,9,12,13,14,15,16]
Copper had a clear effect on wine polyphenol content
Summary
Copper (Cu) is one of the heavy metals of greatest concern in the wine industry [1,2,3,4,5]. Long-term use of copper fungicides (mainly the Bordeaux mixture), which increases the copper levels in soil and grape berries [5,6,7], and the use of copper winemaking equipment [8], and copper sulfate or copper citrate additives to eliminate H2 S [9,10] may increase the copper contents in grape must and wine Of these sources, copper fungicides, which have been used in unlimited high doses in vineyards for many decades (since the 1880s in France) [3], are of specific concern. The color parameters (measured using the CIELAB method) and the antioxidant capacity of wines, which are significantly influenced by phenolic compounds, were investigated Based on these results, we will obtain a better understanding of the influence of copper pollution on wine production, thereby providing a potential strategy for improvement to the wine industry
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