COPPER - Colorimetric Method (Di-Br-PAESA)
Reagent for the determination of copper in wine and must
€55.00
Out of stock
Total number of tests (on automated analyzers): 100 / 250 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 25 / 62 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 2 Reagents
Wavelength: 580 nm
End Point Time: 5 minutes
Linearity: 4 mg/L
Copper may derive from vineyard treatments, contact with metallic materials or specific oenological practices. During fermentation it often tends to decrease, but residual quantities can still affect wine stability.
Excessive values may cause precipitation, alterations and clarity issues.
Copper analysis is useful for:
checking residues from plant protection treatments;
assessing the effect of cellar practices;
preventing instability;
verifying product compliance.
Copper determination is particularly important in pre-bottling controls and in wines intended for long-term storage.
