Copper sulphate for the treatment of sulphur off-odours
A copper sulphate product specially selected for wine treatment, for removing sulphur off-flavours and similar undesirable taints in wine.
Depending on the intensity of the off‐flavour, Kupfat dosages are around 0.2 - 1g/100L.
The quantity of Kupfat required is determined by preliminary tests. In the process the maximum dosage permitted by law of 1g/100L(corresponds to 10mg/L) should be observed. A maximum value of 1 mg/L copper should be present in the wine after treatment with Kupfat. When using specifically high dosages of Kupfat a blue fining with Ferrozin might be necessary. The Ferrozin required should be pre‐determined by a specialist laboratory. Filtration should be performed between the Kupfat and Ferrozin treatment, so there is a much lower chance of the taint reoccurring. Kupfat should be dissolved in a small quantity of water before adding to the wine. This solution is then added to the main tank, stirring thoroughly.
Protect from moisture; packs which have been opened should be immediately closed. Keep Kupfat out of the reach of children.