Stabilized liquid copper sulphate for H2S and reductive odour removal.
If wines show a bouquet that seems to be too “closed” or affected by reductive odors, try adding a drop of Desulfin in the glass. If the wine changes positively, the wine is most likely reduced by H2S or Mercaptans, and can be treated with an adequate addition of Desulfin. If the problem is Mercaptans, do not aerate. Mercaptans can be removed to some extent with appropriate copper sulfate additions (about twice the one needed for H2S removal). The reaction forms an insoluble Cu-mercaptide salt that can be filtered out of the wine. If the problem is DMDS or DEDS, we need to convert them back to mercaptans with 500 ppm of ascorbic. This can take up to 60 days. After that it is possible to use Desulfin.
Copper sulphate in aqueous solution, stabilized with citric acid and potassium bisulfite.
10 mL/hL. Additions >40 mL/hL may require a metal-removing treatment (legal limit: 1 mg/L of copper).
Carry out a preliminary test to verify the presence of H2S. Add to the wine during an air pumping over.
