The grape juice contains copper both from grapes (minimally) and from cupric treatments. The copper should be determined after fer-mentation to assess whether or not to proceed to the stage of "de-metallization", as there is a legal limit expected. The method of analyses could be atomic absorption (very expen-sive) or stripping. Colorimetric method works well on white wines, anyway on red needs a little bit long sample preparation.
Number of analyses: manual 50/100 - automatic 200/300
1 x 50ml
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