In enology there exists the method of "copper fining". i. e. the addition of copper II compounds (e. g. sulfate or citrate), in order to remove certain SH-compounds, in particular low MW thiols.
The rationale behind this is formation of insoluble and sensory inactive copper thiolates, which subsequently become filtered off.
My qustion about this is: Do there form thiolates from copper II or - the other way round - is a reduction of copper II to copper I necessary with subsequent formation of copper I thiolate?
I seem to have read both mechanisms in literature. Doe there exist concise publications about this?
Thank you very much in advance.
Martin Schmitt
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