Hello All,

BASF has a product called Divergan HM that removed heavy metals from wine
and beer. Has anyone used this product after CuSO4 treatment?? Also, does
anyone have a source to buy??

CHEERS TO ALL!!!

Aaron

"Clyde Gill" > wrote in message
om...
> 0.1 ppm as Cu = 0.15 ml of 1% CuSO4 per Gallon of wine (cellar
> addition)
> = 0.1 ml of 0.05% CuSO4 per 120 ml of wine (lab
> trials)
>
> Legal limit of residual Cu here in the US for commercial wine is 0.5
> ppm.
> Copper haze can form in whites with as low as 0.4 ppm residual Cu.
>
>
> H2S (and other sulfides) will fatique the nose very quickly, so I
> always setup a trial doing several samples (0.4 - 0.1 ppm) and check
> from the largest dosage to the smallest.
>
> Like most fining trials, results will be slightly off, usually to the
> lesser side. One possible cause for this is that the dilution rate is
> dramatically different from actual cellar procedures, but human error
> in measuring small quantities probably has a larger role. I tend to
> bump my results up by at least 0.05 ppm. In other words, if trials
> dictate an addition of 0.3 ml of 1% CuSoO4 per Gallon, I would
> probably add 0.35 ml.
>
> As Lum already pointed out, presence of CuSO4 tends to hasten
> oxidation, so SO2 levels need to be kept at appropriate levels while
> treating the wine.
>
> Also, almost all finings will reduce free SO2 levels to some degree,
> so monitoring levels before and after becomes very important.
>
>
>
>
>
>
> >
> > clyde
> > Steelville, Missouri, USofA
> > http://www.PeacefulBend.com
> > http://www.vinic.com