Copper contents in grapes and wines from a Mediterranean organic vineyard

Provenzano, Maria Rosaria; Bilali, Hamid El; Simeone, Vito; Baser, Nuray; Mondelli, Donato; Cesari, Gianluigi

doi:10.1016/j.foodchem.2010.03.103

Cited by 107 publications

(58 citation statements)

References 16 publications

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“…The provisional tolerable daily intake (PTDI) for copper, set as a limit for metal intake based on body weight for an average adult (60 kg body weight) is 3 mg (Joint FAO/WHO, 1999). Copper enters food through environmental contamination, mineralisation by crops and due to application against a large number of crop pests as a fungicide, bactericide and herbicide (Provenzano et al, 2010). The World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) have jointly proposed acceptable levels of toxic substances that can be ingested on a weekly basis, the Provisional Tolerable Weekly Intake (PTWI), which is generally used for contaminants that may accumulate in the body.…”

Section: Resultsmentioning

confidence: 99%

Determination of trace elements in Croatian floral honey originating from different regions

et al. 2011

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Section: Resultsmentioning

confidence: 99%

Determination of trace elements in Croatian floral honey originating from different regions

et al. 2011

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“…Increased concentrations were also found in wines from Croatia [59], Germany [60], Greece [5], Hungary [56], and Serbia [25,57,61]. Galani-Nikolakaki et al [5] assumed that the Pb contamination in analyzed wines is Italy 0.1167-0.4623 [79] Italy 0.14-0.93 ND not detected probably due to environmental pollution from car exhausts and due to contamination in the wineries where the wine was produced. The same was suggested by Mena et al [58] who also found a significant difference between Pb concentration of red and white wines.…”

Section: Metal Concentrations In Winementioning

confidence: 99%

Metals in Wine—Impact on Wine Quality and Health Outcomes

Tariba

2011

Biol Trace Elem Res

151

118

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Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

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“…The current legislation in South Africa considers in the legal parameters any concentration up to 20 mg L −1 Cu 2+ in the grape berries [17]. According to [18] metal concentrations found in wine are around 6 to 19 times lower than doses observed in the fruit itself, so it can be assumed that much waste is disposed over the winemaking process. According to [19], Cu concentrations can reach up to 3 mg L −1 in the must.…”

Section: Introductionmentioning

confidence: 99%

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

et al. 2016

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Abstract. The Serra Gaucha has a high rainfall occurrence during the ripening and harvest. It results in higher use of fungicides, being the copper-based ones, the most commonly used. High levels of this metal can cause stress to the yeast, thus, influencing on the fermentation kinetics. The aim of this study was to evaluate the fermentative behavior of oenological yeast in the presence of copper content in the must. The experiment used the following fungicides: Copper Sulfate, Copper Oxychloride and Copper Hydroxide. Samples were inoculated with S. cerevisiae, S. cerevisiae var. bayanus and Torulaspora delbrueckii and the fermentation was plotted for carbon dioxide production by time. The fermentative kinetics were assessed by the following kinetic parameters: the lag phase time, maximum rate of CO2 production and maximum production of CO2. The study showed that T. delbrueckii had higher sensitivity to copper regarding the lag phase. Copper oxychloride promoted greater latency period in yeast T. delbrueckii and S. cerevisiae. All copper fungicides decreased maximum rate of fermentation, and T. delbrueckii was the most affected. The maximum CO2 production during the fermentations significantly differed only in the presence of copper sulphate.

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Copper contents in grapes and wines from a Mediterranean organic vineyard

Cited by 107 publications

References 16 publications

Determination of trace elements in Croatian floral honey originating from different regions

Determination of trace elements in Croatian floral honey originating from different regions

Metals in Wine—Impact on Wine Quality and Health Outcomes

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

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