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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

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Dr Marlize Bekker
Senior Research Scientist @The Australian Wine Research Institute
Dr Marlize Bekker is a Senior Research Scientist at the AWRI. Marlize completed her PhD at Stellenbosch University (South Africa) focused on natural product chemistry. Marlize joined the AWRI in 2011 and her main research interests are the formation and fate of undesirable sulfur compounds in wine.