Light red, quite soft and tough heavy metal or element (Cu). The Latin name Cuprum is from "aes cyprium" (ore from the island Cyprus ), where copper was extracted in ancient times. In nature, it is sometimes dignified, but mostly in minerals such as colored copper ore, chalcopyrite and copper gloss. Copper is a component of blue hemocyanin, which is used by many mollusks and arthropods as a blood dye for oxygen transport. Even with all higher organisms, copper is part of many enzymes an essential trace element. When nutrient is it for that Vine growth required in small quantities as it is the formation of the for the photosynthesis important chlorophyll promotes. Copper deficiency is morphologically characterized by narrow pale green leaves, diminished shoot growth, shortened internodes and weak rooting.
The in the 1870s imported to Europe wrong mildew was subsequently successful by the Bordeaux mixture combated; it is a Copper sulfate solution, Since then, copper or copper compounds in viticulture as fungicide used massively. Over the last 100 years, this has caused a surplus of copper in the vineyards. Copper accumulates in the soil and is hardly degradable. This leads to toxic conditions, especially on acid soil. Too much copper will affect fertilization, interfere with the root function and turn the leaves yellow. A fertilizer with humus or calcium (Lime) neutralizes the effect. Too high content in the wine leads to cloudiness and metallic-bitter taste or the wine error Black break, The taste Perceptual threshold is 2 mg / l. According to EU regulation, the copper content in wine may not exceed 1 mg / l.