What is normal - bad for new wine?

[Stressbaby]

Classic H2S, the result of a struggling ferment. Nutrient, temperature or competition. A good splash rack can rid a good percentage of it. A good way to test is to put a splash into a glass, add something copper. If the smell goes away immediately, it's H2S.

I see this test mentioned often. However, it is my understanding that if mercaptans have oxidized to disulfides, copper alone will not remove them. You have to use ascorbic acid first, then copper.

Link.

If so, this would suggest that the copper test should be preceded by an ascorbic acid addition. No?