Re: wine, hydrogen sulfide, copper sulfate


"Dances with Grapes" <lotusart@xxxxxxxxxxx> wrote in message
news:1144464856.654165.24580@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Greetings:

I just read at:
http://www.jancisrobinson.com/winenews/winenews1214
"if you have a glass of wine showing some of these rotten egg,
sulfurous characteristics, putting a copper coin in the glass
will
remove the hydrogen sulfide and display the true characters of
the
wine"

Is this just hypothetically true? Could you plop a coin in and
it would
take away the smells before you ate your food, or is this
something
which would take hours or days to do?

http://www.winecountryjobs.com/articles/WhatsInThatBottleofWineYoureDrinking.htm
<QUOTE>
When you get a wine that has a slight hint of that rotten egg
smell, drop a penny into the glass and after a minute or two the
H2S smell should drop or be wiped out. Old pennies have more
copper than newer ones and work better.
<END QUOTE>

http://www.coinbooks.org/esylum_v07n33a23.html
<QUOTE>
One of her judging tricks caught the eye of a fellow first-time
judge. They had a wine that was producing a strong sulfur smell.
McKee dropped a penny in the glass, which dissipates some of the
aroma. For that reason, McKee tries to keep a penny minted before
1995, when the copper content was higher. Unfortunately the coin
revealed some other faults the wine had as well, she said.?
<END QUOTE>

http://winecask.blogspot.com/2005_08_01_winecask_archive.html
<QUOTE>
I've also read about an old wine-maker's trick of dropping a
clean copper penny into a glass to eliminate the stinky sulfur
compounds caused by reduction - but, decanting and air will solve
the problem on its own.
<END QUOTE>

http://www.everything2.org/index.pl?node_id=14702
<QUOTE>
Wild bacteria and yeasts can cause undesirable flavors, spoilage,
or vinegar to be produced, therefore, wine is usually sterilized
using sulfur compounds before being inoculated with yeast.
<END QUOTE>

I hope that helps. Looks like it is quick, looks like it is
"common knowledge" (however right it is), and it looks like it
may be necessary because of the process of sterilizing the juice.

David A. Smith


.

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