Re: wine, hydrogen sulfide, copper sulfate
- From: raconte@xxxxxxxxxxx
- Date: 8 Apr 2006 11:17:28 -0700
Dances with Grapes wrote:
Greetings:Hypothetically, sure. But this should never happen in commercially
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?
Thank You
Robert
produced wines, as the rest of your quoted article plainly states.
There are an abundance of methods, both ancient and traditional and
newer, more modern, sulfur reducing procedures. The article also
plainly states that a variety of tainted flavors and bad smells are
confused with H2S by novices, so the ol' penny trick is likely to be
overused in these old wives tales anyway.
This subject has come up often enough in my other favorite newsgroup --
rec.crafts.winemaking. Even the people there don't shove pennies into
their wine. There's better methods available even for hobbyists.
Now you mention food ... I'm guessing your considering reducing all H2S
flatulence production, by shoving pennies into foods. That won't work,
foods like eggs, cauliflower, etc already have reduced sulfur
compounds, that are later oxidized by intestinal flora to H2S, you
can't get it all removed with pennies. Nor should you try, you would
only succeed in depriving yourself of dietary sulfur, and give yourself
heavy metal poisoning from excess copper.
Now if I WAS going to use copper metal, I'd strip the insulation off of
some household electrical wire instead of using coinage. Coins are
alloys, often with high levels of zinc or other toxic metals. Wiring
is, by necessity, 99.99+% pure copper, 99.99+% pure copper.
.
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