The influence of copper-containing fungicides on the copper content of grape juice and on hydrogen sulphide formation
DOI:
https://doi.org/10.5073/vitis.1973.12.320-324Abstract
A technique for direct ashing of unfermented grape Jmce samples is described. With this method it is demonstrated that fungicides such as Copperoxychloride and Bordeaux, when used in vineyards, can cause a two to four-fold increase in copper content of unfermented musts. Increased copper levels considerably stimulate hydrogen sulphide formation during fermentation. For this reason the application of late copper sprays to vines is to be reconsidered.
Der Einfluß von kupferhaltigen Fungiziden auf den Kupfergehalt von Traubenmost
und auf die Schwefelwasserstoffbildung
Es wird eine Methode zur direkten Veraschung unvergorener Mostproben beschrieben. Damit wird gezeigt, daß die Fungizide Kupferoxychlorid und Bordeaux den Kupfergehalt unvergorener Moste zwei- bis vierfach erhöhen können. Die erhöhten Kupferkonzentrationen verursachen eine betrachtlich höhere H2S-Bildung während der Gärung. Der Wert von Kupferabschlußspritzungen wird im Hinblick auf die H2S-Bildung in Frage gestellt.
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