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CuSO4 effects
> > 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! clyde Steelville, Missouri, USofA http://www.PeacefulBend.com http://www.vinic.com |
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