"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?