The must always contains relatively high doses of copper deriving from downy mildew treatments.
Product Information.
Determination of the Copper in wine
The must always contains relatively high doses of copper deriving from downy mildew treatments. It is well known that excess copper is reduced during the fermentation process. Sometimes the copper level can drop too low, especially in white wines. This low copper content in the bottle can lead to known “reduction” problems that arise when uncorking with the typical sulphurous smell, which causes significant “commercial” problems for the manufacturer.
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