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HOW TO NEUTRALISE THE REDUCTIVE WINE FAULT
The fault, linked to the olfactory descriptors of sulphur and rotten eggs in wine, has its origins in the formation of hydrogen sulphide (H2S). Our R&D department has created Desulfin C, a new copper citrate-based stabiliser, which solves the reduced wine fault and is also suitable for the production of organic wine.
THE FORMATION OF SULPHUR COMPOUNDS IN WINE
NEUTRALISATION OF THE REDUCTIVE WINE FAULT USING
DESULFIN C
To eliminate this aromatic fault, is fundamental to intervene in very short time with the addition of a cupric solution, such as the new Desulfin C, which is formulated using 2% copper citrate. The combined action of the copper citrate and the adsorbing yeast cell walls allows effective removal of the reductive notes.
Moreover, peer-reviewed research* shows that traces of copper ions in red and white wines at a concentration of a few tenths of mg/L, plays a useful role in the development of their aroma bouquets in the bottle.
The indicated dosage, specific for the composition of Desulfin C, reduces the risk of exceeding the legal limit of 1 mg/L of copper.
Addition of copper citrate is permitted by the EU Regulation for organic winemaking – Desulfin C can, therefore, be used in the production of organic wines.
