Hydrogen sulphide (H2S) is an important contributor to the so-called reductive off-flavours in some wines.
Hydrogen sulphide (H2S) is an important contributor to the so-called reductive off-flavours in some wines. This volatile compound is powerful and has very low threshold levels. Even at levels the human nose cannot detect, the H2S can have a detrimental impact on wine aroma, masking the fruit flavours. Please continue reading the attached article for more detailed information.
Wine Expert#7 – H2S production by wine yeast during alcoholic fermentation