Type of thiol (also ethyl mercaptan) causing the wine defect "Böckser"; see under thiols.
Large group of volatile organic sulphur compounds (also alkanethiols, thioalcohols and, as an obsolete trivial term, mercaptans). They belong to the organic acids with a somewhat higher degree of acidity than, for example, alcohols and phenols. They are derivatives of hydrogen sulphide. They are formed during decomposition and rotting processes of organic material, for example during or after the fermentation of grape must from a chemical reaction with ethanol (drinking...
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“