Lum Eisenman wrote:
> "Ric" > wrote in message
> ...
>
>>Are you real sure of the numbers, Lum? I don't have my chem texts with
>>me right now - will check tomorrow - but 3 ppm of copper sulfate sounds
>>pretty high --- anyone know the 'safe' limits of CuSO4? I thought it was
>>in the neighborhood of something less than 1 ppm.
>>
>>Personally, I wouldn't want to drink wine with anything like 'too much'
>>CuSO4 in it.
>>
>>At the very least - JG might want to consider bentonite fining the wine
>>in the hope of dropping some copper ions?
>>
>>
>>
>>>Don't dump that wine yet Joe.
>>>The label on my jar of vitamins says........"each tablet contains 3
>>>milligrams of copper (150% of the minimum daily requirement)." If your
>
> wine
>
>>>contains 3 milligrams of copper per liter, one 750 liter bottle of wine
>>>would contain 2.25 milligrams of copper or just about the MDR of copper.
>>>I would drink the wine. But, I would make sure I didn't drink more than
>
> 3
>
>>>or 4 bottles per day.
>>>Lum
>>>Del Mar, California, USA
>>>www.geocities.com/lumeisenman
>
>
> I am NOT real sure of the numbers Rick.
> I am sure of the quote from the label on my vitamin bottle.
> I am also sure that Bentonite will not remove any significant amount of
> copper from wine. But, fining with dry yeast can reduce the copper content
> of wine considerably.
> Lum
>
>
Here's the numbers from 24 CFR 184:

Copper sulfate: To remove hydrogen sulfide and/or mercaptans from
wine. "The quantity of copper sulfate added (calculated as copper)
shall not exceed 0.5 part copper per million parts of wine (0.5 mg/L)
with the residual level of copper not to be in excess of 0.5 part per
million (0.5 mg/L). 21 CFR 184.1261 (GRAS)."

Yes, in wine it is supposed to be less that 0.5 ppm.

The 3mg per liter amount is not typically considered critically
dangerous, as the human body has a good mechanism for excreting excess
copper. But it's not a good idea to challenge your body too much with
copper, your body has its limits of coping, and is slow at excreting
excess copper. The most immediate issue with too much copper in your
diet is that it competes with zinc absorption.

Here's a good summary reference on copper in humans:

http://www.science.edu.sg/ssc/detail...ent=4&cat= 49

Copper is an essential metal and the daily requirement has been
estimated at 30 micrograms/kg of body weight for an adult. Copper acts
as a catalyst in the formation of haemoglobin, the oxygen-carrying blood
component. Copper is stored in the liver and excreted in bile salts.

Minerals including copper must be bound to a protein to be usable.
Biounavailable means the mineral is present, but in a form that is
unsuitable for the body. The highest concentrations in body tissues are
found in the liver and certain areas of the central nervous system,
particularly the brain. The normal concentration of copper in blood
plasma is 1 mg/litter. The gastrointestinal absorption of soluble copper
is regulated by the need and is usually around 50%; uptake may also take
place after inhalation. Elimination of copper is slow and takes place
via bile. The chronic accumulation of copper in the body is rare and
occurs in Wilson's disease caused by an inborn error of the copper
metabolism characterised by a diminished capacity to eliminate copper
via bile. This leads to secondary lesions in the liver and the brain.

Copper (Cu) is a heavy metal whose unbound ions are toxic. Almost all of
the copper in the body is present as a component of copper proteins,
thereby reducing the in vivo concentration of unbound copper ions almost
to zero. Genetic mechanisms control the processes by which copper is
incorporated into apoproteins and those by which toxic accumulations of
copper are avoided. Almost every daily diet contains 2 to 3 mg of
copper, only about half of which is absorbed. Any copper absorbed in
excess of metabolic requirements is excreted through the bile, probably
via hepatic lysosomes. On average, an adult has about 150 mg of copper
in the body, of which about 10 to 20 mg is in the liver. The remainder
is distributed ubiquitously.

Acute copper poisoning is a rare event, largely restricted to the
accidental drinking of solutions of copper nitrate or copper sulphate,
which should be kept out of easy access in the home. Copper supplements
should be kept away from children. Chronic copper poisoning is also very
rare and the few reports refer to patients with liver disease. The
capacity for healthy human livers to excrete copper is considerable and
it is primarily for this reason that no cases of chronic copper
poisoning have been reported.

A high copper intake adversely effects zinc absorption, and thus dosage
recommendations for copper are often based on zinc intake. The optimal
ratio of zinc to copper is 10:1. Since copper and zinc compete with each
other for absorption in the gut, copper toxicity has been the subject of
greater concern in recent years. This is primarily due to reduced zinc
in the diet and the switch from galvanised to copper water pipes. Acidic
water such as rain water, left standing in copper plumbing pipes, can be
a source of toxicity when consumed. In prolonged contact with copper
cooking utensils, an acidic food or beverage can dissolve milligram
quantities of copper, sufficient to cause acute toxicity symptoms such
as self-limited nausea, vomiting and diarrhoea. High copper levels,
especially when associated with low zinc levels, have been linked to a
variety of symptoms and conditions.

Copper is a metal used as an alloy in brass and bronze, as a component
in some solders, in pigments such as emerald green, in ceramic glazes,
and as a salt in the lithographic process.

Copper salts are irritants to the skin, eyes, and mucous membranes.
Ingestion of copper salts may cause vomiting, diarrhoea, hemorragic
gastritis, and excessive salivation. Copper sulphate has clinically
(medicine) been used as an emetic. It is also used in the whitewashing
and leather industry. Toxicity is primarily due to accidental and
suicidal attempts, and results in intravascular hemolysis,
methemogloninemia, renal failure and often death. Vineyard sprayers
using a solution containing aqueous copper sulphate developed
granulomatous and fibrotic lung lesions. Inhalation of copper dust and
fume results in irritation of the respiratory tract, ulceration and
perforation of nasal septum, metallic or sweet taste, and in some
instances, discoloration of the skin and hair. The inhalation of metal
fumes produced at high temperature, such as welding, may cause "metal
fume fever", an influenza-like (benign) illness. High copper content in
drinking water and food may contribute to the development of severe
liver damage in infants. Copper compounds used by potters are not
considered hazardous as well as for pottery users. Copper in glazes
fluxed by lead compounds will leach more lead.

For further information, please refer to the URLs below:

http://environment.copper.org/uk/uk96.html

http://www.digitalnaturopath.com/cond/C514041.html

http://www.merck.com/pubs/mmanual/se...hapter4/4j.htm