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hydrogen sulfide

sulphur hydroxide (GB)

Colorless, volatile and combustible gas (also hydrogen sulfide or sulfane), which is used, among other things, in decay processes of proteins arises and therefore lazy eggs gives the characteristic smell. It also occurs in volcanic gases, natural gas and petroleum. In the wine, the foul-smelling and very poisonous gas can be converted by conversion of sulphurous substances during the fermentation arise. This is particularly dangerous at the end of fermentation, because the substance then remains in the wine. During the fermentation it becomes by the rinsing effect of the carbon dioxide excreted. The cause can be a lack of nitrogen and or vitamins be in grape must. Certain yeasts in this case tend to sulfur dioxide to convert to hydrogen sulphide. Also used for pest control in the vineyard sulfur-containing fungicides can lead to it. In the wine, hydrogen sulfide reacts with other substances such as acetaldehyde and can be foul-smelling thiols Form (mercaptans). This is the dreaded wine error sulfurous off (Sulfur bocker) caused. A fight or cleanup is carried out by copper sulphate or ventilate of the wine. See also below sulfur and sulphurous acid,

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