The concentration of ethyl acetate ranges from about 30 - 60 mg/L in normal wines, to about 150 - 200 in defective wines. Many wine makers remove objectionable H2S in red and white wine by fining with copper sulfate. Careful laboratory trials should precede any CuSO4 additions to bulk wine, as an instability can result if the copper concentration in wine exceeds approximately 0.5 mg/L ( even lower in some cases.Methanol is most likely to cease the fermentation process.