Desulfin

The hydrosulphuric acid or hydrogen sulphide builds during fermentation because of the yeast reductive action.

The excessive H2S production is generally excreted in wine and it is furthermore present in musts poor in readily assimilable nitrogen because of the yeasts degrading proteins, thanks to the enzymatic activity ascribable to cysteine-desulphitase.

If the wine displays anomalous odors, it would be suitable to preventively verify their reason. If the defect is eliminated with the addition of just one drop of Desulfin, there is the certitude that one dose of the preparation (bringing about 0,25 mg/L) will re-establish all aromatic qualities.

Ribérau-Gayon showed that the presence of traces of copper ions in white and red wines carries out a useful role for the development of the bouquet in the bottle. The measured addition of Desulfin solves problems, highlights quality and abundantly protects from the risk of exceeding the law limit concerning copper, that is 1 mg/L.

Desulfin is the answer to the need of eliminating the presence of hydrogen sulphide, responsible for the bothersome smell of rotten eggs. This specific agent, based on copper sulphate stabilized with citric acid causes, in the presence of hydrogen sulphide, the immediate precipitation of copper sulphide and ensures the elimination of the molecule responsible for the serious defect.