“H2S, like boiled or rotten eggs”
Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is present in all wines, and is a normal product of fermentation. Excessive levels in wine are caused by non-optimal concentrations of amino acids in the must and – occasionally – result from use of elemental sulphur on vines. The compound imparts a sulphury character, reminscent of boiled or rotten eggs. It tends to suppress varietal character when present at high concentrations.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.