Abstract Despite the high energetic cost of the reduction of sulfate to H 2 S, required for the synthesis of sulfur-containing amino acids, some wine Saccharomyces cerevisiae strains have been reported to produce excessive amounts of H 2 S during alcoholic fermentation, which is detrimental to wine quality. Surprisingly, in the presence of sulfite, used as a preservative, wine strains produce more H 2 S than wild (oak) or wine velum ( flor ) isolates during fermentation. Since copper resistance caused by the amplification of the sulfur rich protein Cup1p is a specific adaptation trait of wine strains, we analyzed the link between copper resistance mechanism, sulfur metabolism and H 2 S production. We show that a higher content of copper in the must increases the production of H 2 S, and that SO 2 increases the resistance to copper. Using a set of 51 strains we observed a positive and then negative relation between the number of copies of CUP1 and H 2 S production during fermentation. This complex pattern could be mimicked using a multicopy plasmid carrying CUP1 , confirming the relation between copper resistance and H 2 S production. The massive use of copper for vine sanitary management has led to the selection of resistant strains at the cost of a metabolic tradeoff: the overproduction of H 2 S, resulting in a decrease in wine quality.