Copper citrate preparation for the treatment of sulphide off odours
An innovative copper citrate preparation developed for the
elimination of sulphide off-flavours, including hydrogen sulphide
odours in wine and fruit wine. Kupzit® contains 2 % copper
citrate and reacts quickly and specifically with sulphurous,
disagreeably smelling compounds such as hydrogen sulphide
and mercaptans. These compounds are precipitated out, and
when dosed accurately, insignificantly increase the copper
content of the beverage.
Bench trials recommended for wine
Generally dose rates are 5–20 g/100 L (50-200 ppm; 0.42-1.68
lb/1000 gal). However in some cases up to 50g/hL (500 ppm;
4.2 lb/1000 gal) can be applied.
Prepare a slurry of Kupzit® and wine in a ratio of 1:10. Then
mix into wine and stir thoroughly for even distribution. The
reaction is completed within a few minutes after addition.
Separation of the lees/sediments is conducted by filtration
within 1–2 days.
When applied properly, the copper content is not, or only
slightly increased, which means in most cases after the
Kupzit® treatment, blue fining is not required. Application can
be conducted either separately or combined with clarification/
fining. In case of a combined fining, Kupzit® is added as first
Store in a dry and light-protected environment. Protect from
foreign odours. Reseal opened packaging tightly.