"Lum" > wrote in message
...
> Copper will not pull out good aromas Joe, but it can make wine more
> prone to oxidation.
I have always noticed that copper does seem to deaden the nose, and contrary
to other posters, the freshness doesn't come back. This is quite possibly
due to oxidation of volatiles by the copper. However, as H2S also deadens
fruit characters, it is a question of balancing one against the other - just
like all winemaking practices!