Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

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.

Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation

“…On fact, the copper content exceeding in the grape must happened from time to time, García-Esparza et al (2006) found that about 13% of grapes and 18% of wines exceeded the maximum copper residue in Otaly. On Nebbiolo, Australian and China, the phenomenon started to appear too (Marengo & Aceto, 2003;Sauvage et al, 2002;Sun et al, 2015bSun et al, , 2017Sun et al, , 2018. And in a short period of time, Bordeaux mixture pesticides are still difficult to be replaced (Li et al, 2008); this also means that the copper content in the vineyard as well as in the grape must will still continue to rise.…”

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

“…The TFO content was estimated using the slightly modified DMACA method (28) and the results were expressed as mg CTE/100 g FW. The TA content was estimated using the pH differential method (29) and the results were expressed as milligrams of cyanidin-3-glucoside (CGE)/100 g FW (mg CGE/100 g FW). All spectrophotometric measurements were performed on a UV-Vis double beam Hitachi U-3010 spectrometer (Hitachi, Kyoto, Japan).…”

Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study

“…Copper (Cu) is one of the heavy metals of great concern in the wine industry (Jia et al, 2015;Sun et al, 2017;Sun et al, 2018). It should be emphasized that Cu is an essential element for plants and, by definition, it is necessary for an organism to function properly, since it plays key roles in several biochemical and physiological processes connected to plant growth and development (Yruela, 2005).…”

“…Copper is an essential metal to nearly all organisms but has a very narrow optimum concentration range (Azenha et al, 2000;Ferreira et al, 2006;Sun et al, 2017). Above the physiological concentrations, copper can have inhibitory or even toxic effects on cell metabolism (Robinson and Winge, 2010).…”

“…As a result, the long-term use of copper in viticulture has caused great copper accumulation in vineyard soils, resulting in negative effects on the environment through toxicity to aquatic and soil organisms (García-Esparza et al, 2006). In the winemaking process, high copper concentration also affects the wine fermentation process and wine quality (Sun et al, 2017). When the concentration of copper is greater than 20 mg/L, the growth of Saccharomyces cerevisiae (S. cerevisiae) is inhibited, which delays fermentation and reduce alcohol production (Sun et al, 2018).…”