"Andrew L Drumm" > wrote in message
...
>
> "Clyde Gill" > wrote in message
> om...
> > > > 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!
> >
> > Help me understand this Andrew. Are you saying that you have a wine
> > that has H2S aroma with some nice freshness in the background and then
> > after copper fining it looses some of that freshness and then never
> > recovers??
> >
> > You must have quite the distinguishing palate!

> No, I really meant it suppresses fruit characters! But I guess I meant
that
> by the copper "deadening" the nose, what it did was suppress the fresh
> characters that come from the fruit. Did I weasel out successfully?

You may be right about "suppresses fruit characters" Andrew. I don't use
copper unless the stench is pretty bad, and I can't detect the underlying
fruit character.

Yes. You are a successful weaseler outer.