Why is this important? Per 27 CFR 24, wineries are allowed to add up to 6.0 mg/L (ppm) of copper to a wine while in production. In a TTB regulation update, the residual copper concentration must “not exceed” 1.0 mg/L (ppm). However, the DG Winemaking recommends keeping residual copper concentrations below 0.5 mg/L […]
Reduced
Production Guide: Remediating Hydrogen Sulfide and Reduction in Wine
Why is this important? Hydrogen sulfide (H2S) and several aromatic compounds (i.e., mercaptans or thiols, disulfides) can contribute to an undesirable, “reduced” off-aroma in wine. Some of these aromatic components are treatable using common remediation techniques. However, the presence of disulfides may be more difficult to treat. Record Keeping Recommendations During primary fermentation, measuring yeast […]
