The National Institute of Viticulture (INV in Spanish) has issued Resolution 29/2025, which permits the legal enological practice of adding copper citrate to wine in order to mitigate unpleasant odors and flavors caused by hydrogen sulfide and its derivatives.

ARTICLE 2.- The required dose of hydrated copper citrate to achieve the desired objective must be determined through a prior test. This dose must not exceed ONE GRAM PER HECTOLITER (1 g/hl).

ARTICLE 3.- The colloidal copper precipitate formed must be removed from the wine through filtration.

ARTICLE 4.- Upon completion of the treatment, the copper content in the wine must be equal to or less than the limit established by current regulations.

ARTICLE 5.- The copper citrate used must comply with the specifications of the International Enological Codex of the INTERNATIONAL ORGANIZATION OF VINE AND WINE (OIV in Spanish).

ARTICLE 6.- Violations of the provisions set forth in this resolution will be penalized in accordance with the provisions of Article 24 of Law No. 14,878.