Abstract
Volatile sulfur-containing compounds are known to impart distinctive aromas to wines—loosely described as rubbery, skunky, or like onion, garlic, cabbage, kerosene, and so on. The objectionable odor of hydrogen sulfide, generally described as rotten-egg-like, also is occasionally observed in wines. If no correction is made for it, hydrogen sulfide may undergo reaction with other wine components to yield mercaptans, which can have detrimental effects on wine palatability that may be difficult to remove. For a determination of hydrogen sulfide vs mercaptans see procedure 10-1. An understanding of the formation and control of sulfur-containing compounds is essential for premium wine production.
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© 1990 Van Nostrand Reinhold
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Sulfur-Containing Compounds. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_10
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DOI: https://doi.org/10.1007/978-1-4615-8146-8_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
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