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Lexicon

The largest wine encyclopedia in the world with 26,076 Terms.

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Sulphur-eater

Colloquial name for a , which has an unusually high sulphur binding capacity. This phenomenon occurs particularly in wines from or rotten grapes, as this promotes secondary infections. So-called secondary infectious agents are for example wild , which already form on the grapes, which is later bound as acetaldehyde-sulfuric acid due to the sulfurization of the grapes or mash. (acetic acid bacteria) also increase the potential of sulphur-binding substances by . See also under .

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