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Lexicon

The largest wine encyclopedia in the world with 26,395 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Sulphur-eater

Colloquial name for a young wine, which has an unusually high sulphur binding capacity. This phenomenon occurs particularly in wines from botrytised or rotten grapes, as this promotes secondary infections. So-called secondary infectious agents are for example wild yeasts, which already form acetaldehyde on the grapes, which is later bound as acetaldehyde-sulfuric acid due to the sulfurization of the grapes or mash. Acetobacter (acetic acid bacteria) also increase the potential of sulphur-binding substances by oxidation of sugar. See also under sulphur.
This page was last modified at 23 June, 2021 at 03:40.

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The world's largest Lexicon of wine terms.

26,395 Keywords · 47,011 Synonyms · 5,323 Translations · 31,729 Pronunciations · 204,443 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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