Determination of copper content in wine is of particular importance due to the fact that a relatively high concentration of this element can lead to the development of copper casse. The presence of copper in wine is the results of using copper sulfate solutions in the treatment of vine and for the removal of sulfide odors in wine, and to a lesser extent is due to the accumulation of copper ions from soil and atmosphere.
This paper describes an electrochemical method for the determination of copper traces in wine using a specific biosensor. Electrochemical biosensors are among the instrumental methods with high sensitivity that can be used to determine copper ions. The developed biosensor uses as recognition element an amino acid, namely glycine, and displays the response in the form of a cyclic voltammogram. In the first part of this paper a brief description of the biosensor used for the quantification is given, while the second half of the study comprises the results of the experimental analysis conducted. A comparative study was carried out between the experimental data regarding the detection limit of the proposed biosensor using 10 wine samples and the results of an ICP-MS analysis of the same wine samples.
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