Copper and wine fermentation: The copper effect on wine yeast and bacteria

As the production of organic vineyards has increased globally, so too has the use of copper-based fungicides. Consequently, copper can be found throughout the vinification process, from the vineyard to the cellar. In vineyards where copper-based sprays are used, the copper content can range from less than 1mg/L to over 15 mg/L.

How Copper Affects Wine Fermentation

Copper can impact wine at different levels and in various ways:

Mitigating the Effects of Copper in Winemaking

This Winemaking Update delves into how residual copper in the juice and must affects alcoholic and malolactic fermentations. It also explores how biological tools, such as yeasts or specific yeast derivatives, can reduce copper content levels in juice to avoid or mitigate these impacts in wine.

By understanding the impact residual copper can have in wine fermentation, winemakers can ensure the production of high-quality, stable wines.