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.