International Code of Oenological Practices

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Treatment with Copper citrate

II.3.5.14 Treatment with copper citrate


Classification :

  • Copper citrate : processing aid


Addition of hydrated copper citrate alone or mixed with clarifying agents (for example bentonite)


Remove bad taste and odour due to hydrogen sulfide and possibly its derivatives.

Prescriptions :

a)        The dose of hydrated copper citrate necessary for fulfilling the objective must be determined by a prior trial test. This dose must not exceed 1 g/hl.

b)       Copper colloidal precipitate formed must be eliminated from wine by  filtration

c)        Following all treatments, the copper content of wine must be monitored and returned to levels equal to or under the residual level of wine set by the OIV in accordance with the specifications of Annex C of the International Compendium of Methods of Analysis of Wines and Musts.

d)       The copper citrate used must be in accordance with the provisions of the International oenological Codex.

Recommendation of the O.I.V: