Kupzit (1 Kg)

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.

Dosage

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.

Usage

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 component.

Storage

Store in a dry and light-protected environment. Protect from foreign odours. Reseal opened packaging tightly.