> > Lets say you are not "entirely" sure that what you have is H2S (even
> > though you are pretty sure), so you want to add some copper sulfate.
> > Can copper sulfate pull out "good" aromas unintentionally?
> >
> > Thanks!
> >
> > Joe
>
> Copper will not pull out good aromas Joe, but it can make wine more
> prone to oxidation.
>
> Lum
> Del Mar, California, USA


The danger with oxidation mainly occurs with residual copper, and if
proper sulfite levels are maintained during the treatment, the danger
can be avoided altogether. At proper dosage, there is little to no
residual copper in the wine.

Like all fining agents, copper sulfate additions should be determined
by trials, so the minimum dosage is used to create the desired effect.
Trials will also help determine if the problem is indeed H2S (or some
other reduced sulfur compound).

I have noticed before a temporary muting of positive wine qualities
during trials. I don't know the vehicles involved, but the wine has
always recovered over time.

clyde
Steelville, Missouri, USofA
http://www.PeacefulBend.com
http://www.vinic.com