cupat

Kupfat – copper sulphate to eliminate bucksters in wine

cupat is a specially selected for wine treatment Copper sulphate product for the targeted removal of Bucksters and buckster-like foreign tones in wine. When used properly, copper generally leads to complete disappearance of undesirable odor and taste impairments.

The product is as Process-accompanying cellar aid It is used for professional winemaking. Kupfat is tested for purity and quality and corresponds to the applicable legal requirements for use in wine.

Benefits at a glance

• Targeted elimination of bucksters in wine
• Effective also with Böckser-like foreign tones
• Fast and reliable effect
• Tested for purity and quality
• Approved for wine treatment

Dosage

The dosage is included depending on the intensity of the error 0,2 to 1,0 g per 100 litres of wine. The required quantity should always be determined by preliminary tests. The legally permitted maximum dosage of 1 g per 100 litres must not be exceeded.

Application

Before addition, copper is dissolved in a small quantity of water. This solution is added to the entire container with vigorous stirring. After the copper treatment, a maximum copper content of 1 mg/L Not exceeded in wine.

To avoid copper clouding, is usually in connection one of the following: Blue fining with ferrozine required. Filtration is recommended between copper and ferrozine treatment. since in this way the tendency to re-form the foreign tone is significantly reduced.

Storage

Protect against moisture. Close opened packs immediately. Kupfat must not get into the hands of children.

Permitted according to Regulation (EC) 2019/934. Use exclusively in the context of good cellar practice by qualified personnel.