Reduction is one of the most common problems in winemaking. Hydrogen sulfide and other volatile sulfur containing compounds (VSC) are generally produced during alcoholic fermentation but can also develop during storage, ageing and post-bottling. The aromas generated by these sulfur compounds are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic. Additionally, they can impact mouthfeel and intensify other negative wine attributes such as bitterness and herbaceous characters. Their presence, when close to or above the sensory threshold, decreases wine aroma quality. For this reason, it is important to know how to prevent and treat this defect during the different stages of winemaking.
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