Cup 10 grams

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Product features:

The crystal structure of this product has been chosen to have good solubility during application. The product is licensed according to the laws and regulations currently in force, tested in a specialist laboratory for purity and quality.

The application of Kupfat results in a wine-friendly treatment. When used to remove Böcksers, aroma-Böcksers and partially undefinable musty tones, Kupfat mostly results in the complete elimination of undesirable odor and taste defects.

Treatment goal:

Removal of Böckser and similar foreign tones in wine.

Application:

In order to avoid copper turbidity, the Kupfat treatment must be concluded with regular blue clarification with Ferrozin, in which the Ferrozin requirement must be determined by a preliminary experiment in a specialized laboratory. Between the Kupfat and Ferrozin treatments, a screening must be carried out, because with this there is a significantly lower tendency to the re-formation of the foreign tone. Kupfat is dissolved in a small amount of water before adding it to the wine. This solution is added to the container while stirring intensively.

Dosing:

The dosing amount of Kupfat is 0.2-1 g/hl depending on the intensity of the error. The required amount of Kupfat is best determined by a preliminary experiment with Oenotest. In this case, the maximum dose permitted by law must be observed. (1 g/hl = 10 mg/l) After the Kupfat treatment, only 1 mg/l maximum amount of copper may be in the wine.

Caution!

Wine treatment materials require professional knowledge. In any case, read the description of the treatment material(s) or ask an expert. You can find the descriptions under the wine material descriptions tab. Descriptions not included on the website will be sent by email or post upon request. The statutory warranty and the guarantee do not cover damage resulting from improper use.