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Factors influencing uptake of copper from brandy by ion‐exchange resins
Author(s) -
Rankine B. C.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120304
Subject(s) - copper , chemistry , ion exchange resin , tannin , ion exchange , dilution , chromatography , inorganic chemistry , ion , food science , organic chemistry , physics , thermodynamics
Copper was efficiently removed from un‐aged brandy by cation‐exchange but not at all by anion‐exchange. In aged brandy partial removal was obtained with both cation and anion resins. Caramel and tannin both formed complexes with copper, and their stability increased with decrease in acidity. Very low removal of copper from these compounds was obtained at pH values above 5, and in some experiments copper was actually taken up from the cation‐exchange resin. Tasting tests indicated that ion‐exchange treatment of brandies produced a slight reduction in quality. Plastic tubing (P.V.C.) produced a permanent haze in brandy after dilution, and its use cannot be recommended. The copper content of 33 representative Australian brandies was 0.7–12 p.p.m. with a mean value of 3.4 p.p.m.