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Copper Sulfate Trial

Aude Watrelot, Jennie Savits, Maureen Moroney, Joe Hannan
Copper treatment of a wine may be helpful in removing unpleasant odors due to hydrogen sulfide and mercaptans.

If copper treatment fails to remove the off-odor, the problem may be a result of some other factor rather than sulfides. The first step in copper treatment is to experimentally determine the amount of copper needed for wine treatment, by performing a bench trial. This can be done using the following procedure.

Pages / Length: 2
Publication Date: 08/2020
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Permanent link for this product: https://store.extension.iastate.edu/product/15977