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The formation and remediation of stinky sulfur aromas in wines
Volatile sulfur compounds (VSCs) are important in wine as they can cause unpleasant ‘reductive’ aromas that have a negative effect on wine quality. Hydrogen sulfide (H2S), methanethiol (MeSH), ethanethiol (EtSH), and dimethylsulfide (DMS) are examples of VSCs associated with ‘reductive’ aromas in wines post-bottling. In this webinar, factors influencing the formation of H2S, MeSH, EtSH, and DMS will be discussed, and the effects of four commonly used remediation strategies will be compared.

May 31, 2018 11:30 AM in Adelaide

Webinar is over, you can not register now. If you have any questions, please contact Webinar host: The Australian Wine Research Institute.