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Vegan

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Cuprol

Stabilizing agent that addresses the need to eliminate the presence of hydrogen sulfide, which is responsible for the annoying smell of spoiled eggs.
Technical sheet
Safety data sheet
Cuprol is a solution designed to address the problem of hydrogen sulfide, which is known to cause the unwanted rotten egg smell in wines. Hydrogen sulfide, or hydrogen sulfide, is formed during fermentation due to the reducing action of yeast. The excessive H2S produced is often released into the wine, and it is often present in low-nitrogen musts that are easily assimilated, as yeasts degrade proteins through an enzymatic activity known as cystein-desulphitease. The key benefits of Cuprol include:
  • Precise dosage: by adding as little as one drop of Cuprol and checking for defect removal, it can be guaranteed that a 10 ml per hectoliter (hl) dose of the preparation, which contributes 0.25 mg/l copper, will restore all the desired aromatic qualities.
  • Stabilized copper sulfate: Cuprol contains copper sulfate stabilized with citric acid. In the presence of hydrogen sulfide, this adjuvant causes instantaneous precipitation of copper sulfide, ensuring elimination of the molecule responsible for the severe defect.

Pure copper sulfate (99.5% titer).
Stabilizer E330 citric acid 1%

10-20 ml/hl in winemaking to prevent the formation of sulfur compounds that contribute hints of reduced.
10 ml/hl in wine that have hints of hydrogen sulfide.

It is recommended to add directly to the mass of wine to be treated by making a pumping over in the air.
Warning: 10 ml/hl of contributes 0.25 mg/l copper. (The EC legal limit is 1.0 mg/l copper).

1 kg bottle, 10 and 25 kg canister.
Store in a cool, dry place.

Cuprol is a solution designed to address the problem of hydrogen sulfide, which is known to cause the unwanted rotten egg smell in wines. Hydrogen sulfide, or hydrogen sulfide, is formed during fermentation due to the reducing action of yeast. The excessive H2S produced is often released into the wine, and it is often present in low-nitrogen musts that are easily assimilated, as yeasts degrade proteins through an enzymatic activity known as cystein-desulphitease. The key benefits of Cuprol include:
  • Precise dosage: by adding as little as one drop of Cuprol and checking for defect removal, it can be guaranteed that a 10 ml per hectoliter (hl) dose of the preparation, which contributes 0.25 mg/l copper, will restore all the desired aromatic qualities.
  • Stabilized copper sulfate: Cuprol contains copper sulfate stabilized with citric acid. In the presence of hydrogen sulfide, this adjuvant causes instantaneous precipitation of copper sulfide, ensuring elimination of the molecule responsible for the severe defect.

Pure copper sulfate (99.5% titer).
Stabilizer E330 citric acid 1%

10-20 ml/hl in winemaking to prevent the formation of sulfur compounds that contribute hints of reduced.
10 ml/hl in wine that have hints of hydrogen sulfide.

It is recommended to add directly to the mass of wine to be treated by making a pumping over in the air.
Warning: 10 ml/hl of contributes 0.25 mg/l copper. (The EC legal limit is 1.0 mg/l copper).

1 kg bottle, 10 and 25 kg canister.
Store in a cool, dry place.

A perfect match with:

Deodorizing carbon

for complete elimination of off-flavors (odors)

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Ossistop

because, thanks to its mix of antioxidants, it provides total protection

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