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Copper casse mechanisms

The mechanism of copper casse and the factors influencing its development in wines have been investigated by Joslyn and Lukton (18, 27), Kean and Marsh (15, 16,17), and Peterson et al. (28). [Pg.133]

Lukton, A., Joslyn, M. A., Mechanism of Copper Casse Formation in White... [Pg.139]

Once the mechanism of copper casse had been elucidated, a test was developed for predicting this type of instability. White wine in full clear glass bottles is exposed to sunlight or ultraviolet radiation (Section 4.7.3) for seven days. If it does not become tnrbid nnder these conditions, it will remain clear dnring aging and storage. Copper casse also develops after three to fonr weeks in an oven at 30°C. [Pg.103]

See other pages where Copper casse mechanisms is mentioned: [Pg.102]    [Pg.102]    [Pg.139]    [Pg.237]    [Pg.103]    [Pg.371]   
See also in sourсe #XX -- [ Pg.102 ]



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