The silver-chlorine compound (AgCl) is used for the treatment of wines to eliminate abnormal odours caused by fermentation and storage due to reduction processes in the presence of hydrogen sulphide and thiols. This results in various wine faults such as boecks (sulphur boecks) and cheesiness. Silver chloride is often used in combination with copper sulphate, but is much more effective than this agent, especially with thiols. Its use was patented in 1960 and widely practised, but was later banned in the EU. The reason for this was concerns about the toxicity of silver to the human organism and environmental pollution. However, large-scale trials have shown this to be unfounded.
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen