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RESEARCH PRODUCT
Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas
Ovidiu TitaOtto KetneyAnca ȚIfreaEcaterina Lengyelsubject
WineMetallurgychemistry.chemical_elementIndustrial chemistryTP368-456Pulp and paper industryNormal limitCopperIndustrial and Manufacturing EngineeringFood processing and manufactureironchemistrycopperwineFood Sciencedescription
Abstract Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced by the process or storage conditions.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-06-01 | Acta Universitatis Cibiniensis. Series E: Food Technology |