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Lexicon

The largest wine encyclopedia in the world with 26,461 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 term for a young wine in which there is an unusually high level of sulphur fixation. This phenomenon occurs particularly in wines from botrytised or rotten grapes, as this favours secondary infections. So-called secondary infectants are, for example, wild yeasts, which already form acetaldehyde on the grapes, which is then later broken down early as acetaldehyde-sulphurous acid as a result of grape or mash sulphurisation. Acetobacter (acetic acid bacteria) also increase the potential of sulphur-binding substances by oxidising sugar. See also under sulphur and sulphurous acid.

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The world's largest Lexicon of wine terms.

26,461 Keywords · 47,032 Synonyms · 5,321 Translations · 31,794 Pronunciations · 211,847 Cross-references

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