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Lexicon

The largest wine encyclopedia in the world with 26,384 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

sulphurous

Description (also hard as sulphur) for the smell and taste of a wine in the context of a wine address. This is expressed by the typical, volcanic smell of sulphur, a taste of freshly ignited sulphur wood, as well as a harsh, rough and pungent sensation in the nose and palate. Common causes are excessive sulphurisation during winemaking, which can also lead to a Böckser (sulphur boil), as well as improper preservation or sterilisation of wine vessels (especially wooden barrels) and bottles. A slight "sulphur bloom" is relatively common in young wines, but it quickly disappears as soon as the wine is poured into the glass. In the case of excessive sulphurisation, the oxidation of sulphur dioxide in the wine can cause the wine defect sulphuric acid firn. For the maximum limits for sulphur in wine, see sulphurous acid and for other substances, see ADI.

This page was last modified at 19 July, 2022 at 11:32.

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Thorsten Rahn

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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,384 Keywords · 46,992 Synonyms · 5,323 Translations · 31,718 Pronunciations · 202,925 Cross-references
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