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Lexicon

The largest wine encyclopedia in the world with 26,602 Terms.

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Copper sulphate

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A copper-sulfur compound (formerly known as blue vitriol), which appears as a powder made from transparent blue crystals; without water content, this is a white to gray powder. When water is added, it turns blue (see image). Copper sulfate is often used in combination with copper citrate and Silver Chloride to eliminate wine faults Brettanomyces and Lactic Acid. This binds sulfur compounds like Hydrogen Sulfide, which can arise during fermentation and lead to an unpleasant Odor or Taste. Copper reacts with these compounds and forms insoluble compounds, which are then removed from the distillate using Silica Sol. Copper sulfate is also used in alcoholic Distillation as a drying agent to remove unwanted Water that may be present during the distillation process in Ethanol.

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