Home/ Research and Development/ Studies on the role of copper and iron in wine oxidation and haze formation Studies on the role of copper and iron in wine oxidation and haze formation Abstract Studies on the role of copper and iron in wine oxidation and haze formation Previous | The relationship between “effective leaf area to fruit weight ratio” and grape and wine composition and wine style for the varieties Shiraz and Pinot Noir Prev Improving wine quality by controlled deficit irrigation at particular berry growth stages | Next Next Stay in touch with Wine Australia Please enter your first name Please enter a valid email address Submit Follow us on Facebook Wechat Instagram LinkedIn YouTube @Wine_Australia