I don't know, but I'm guessing that bubbling carbon dioxide through the beer would drive off the dissolved hydrogen sulfide.
I honestly think this would work, as well.
As I mentioned above this is what is most commonly used to remove sulfur compounds from finished beer, I had tried bubbling up via a diffusion stone from about 2 minutes for approx. 95 gallons but apparently that wasn't long enough. The other problem is you tend to blow out other pleasant hop, malt and yeast aromas as well.
Normally I also let all my ales sit at about 68 degrees (or warmer for some belgians) and I believe as well that the warmer temps drive out any So4 as well as cleaning up unwanted yeast characteristics, but in the case of the beer that was the catalyst of this post I believe I rushed it hence the problem.
I am interested in the fact that New Belgium has used the copper technique to clean up some of their beers. I had never heard of this technique before. I do think it works but am hoping I will never have to resort to it again. In my case I had simply immersed a long copper pipe into the top of the bright tank because I did not really have time to rig up a copper coil, but I would be interested to know how long the coil needed to be in order to clear up the beer without causing any deleterious effects.