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HOW TO NEUTRALISE THE REDUCTIVE WINE FAULT

The fault, linked to the olfactory descriptors of sulphur and rotten eggs in wine, has its origins in the formation of hydrogen sulphide (H2S). Our R&D department has created Desulfin C, a new copper citrate-based stabiliser, which solves the reduced wine fault and is also suitable for the production of organic wine.

THE FORMATION OF SULPHUR COMPOUNDS IN WINE

NEUTRALISATION OF THE REDUCTIVE WINE FAULT USING
DESULFIN C

Addition of copper citrate is permitted by the EU Regulation for organic winemaking – Desulfin C can, therefore, be used in the production of organic wines.

* Ribéreau-Gayon et al.