II.3.5.8 Treatment with copper sulphate

Classification :

• Copper sulphate, pentahydrate : processing aid

Definition :

Addition of copper sulphate pentahydrate (CuSO4 5H2O) to wine

Objective :

To remove the bad taste and odour due to hydrogen sulphide and possibly to its derivatives.

Prescriptions :

a)        The dose of copper sulphate pentahydrate necessary to comply with the objective should be determined by a preliminary test. It shall not exceed 1 g/hl.

b)       The colloidal cupric precipitate formed must be eliminated from the wine.

c)        After treatment, the copper content of the wine should be checked and reduced to a level less than or equal to 1 mg/l by an appropriate procedure, complying with the specifications of Annex C of the Recueil of International Methods of Analysis for Wines and Musts.

d)       The copper sulphate used shall comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV :

Admitted