The long-term effectiveness of copper(II) to remove sulfidic off-odours remains the subject of debate. This study was undertaken to assess the extent of copper removal after its addition to white wine that contained a variable concentration of hydrogen sulfide and to investigate the activity of the residual copper in a reaction relevant to white wine ageing.
Clark, A., Grant-Preece, P., Cleghorn, N., & Scollary, G. (2015). Copper(II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity. Australian Journal of Grape and Wine Research, 21(1), 30-39. https://doi.org/10.1111/ajgw.12114