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copper (GB)
cuivre (F)
rame (I)
cobre (ES)
cobre (PO)
koper (N)

copper Bright red, fairly 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. Sometimes it is natural in nature, but mostly in minerals such as colored copper ore, copper gravel and copper luster. Copper is part of the blue hemocyanin, which is used as a blood pigment in many molluscs and arthropods to transport oxygen. Copper is also a component of many in all higher organisms enzymes an essential trace element. As nutrient it is for that Vine growth required in small quantities since it is the formation of the for photosynthesis important chlorophyll. Copper deficiency manifests itself morphologically by narrow pale green leaves, reduced shoot growth, shortened internodes and weak rooting.

The wrong man introduced to Europe in the 1870s mildew was subsequently successful through the Bordeaux mixture combated; it is a Copper sulfate solution, Since then, copper or copper compounds has been used in viticulture fungicide massively used. In the past 100 years, this has rather created a copper surplus in the vineyards. Copper accumulates in the soil and is difficult to degrade. This leads to toxic conditions, especially on acidic soil. If the copper content is too high, fertilization is impaired, the root function is disturbed and the leaves yellow. A fertilization with humus or calcium (Lime) neutralizes the effect. Too high a content in the wine leads to cloudiness and a bitter metallic taste or wine error Black break, The taste Perceptual threshold is 2 mg / l. According to the EU regulation, the copper content in wine must not exceed 1 mg / l.

Image: By Rob Lavinsky, - CC BY-SA 3.0 , link

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