“Rotten vegetable, like a sewage treatment plant”
Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of rotten vegetable character. Dimethyl disulphide is produced in wine as a result of oxidation of methanethiol. Its presence is indicative of wine oxidation or ‘stressed’ fermentations. It is also formed when wine is exposed to light. Occasionally, dimethyl disuphide can appear in wine as a result of the degradation of suphur-containing fungicides used on grapes. The compound imparts a sulphury off-flavour, reminiscent of rotten vegetables and asparagus.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.