Hydrogen sulphide

Become a Premium Member today!

Colourless, volatile and flammable gas (also hydrogen sulphide or sulphane), which is produced, among other things, during the rotting of proteins and therefore gives rotten eggs their characteristic odour. It also occurs in volcanic gases, natural gas and crude oil. In wine, the foul-smelling and very toxic gas can be produced by the transformation of sulphurous substances during fermentation. This is particularly dangerous at the end of fermentation because the substance then remains in the wine. During fermentation, it is excreted by the scavenging action of the carbon dioxide. The cause can be a lack of nitrogen and/or vitamins in the grape must. In this case, certain yeasts tend to convert sulphur dioxide into hydrogen sulphide. Sulphur-containing fungicides used to control pests in the vineyard can also lead to this. In wine, hydrogen sulphide reacts with other substances such as acetaldehyde and can form malodorous thiols (mercaptans). This causes the dreaded wine defect Böckser (sulphur boil). It can be combated or cleared up by adding copper sulphate or aerate to the wine. See also under sulphur and sulphurous acid.

Voices of our members

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.
Roman Horvath MW
Domäne Wachau (Wachau)

Welcome back!

Hydrogen sulphide

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU