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hydrogen sulfide

sulphur hydroxide (GB)

Colorless, volatile and flammable gas (also hydrogen sulfide or sulfane), which is used in the rotting processes of proteins arises and therefore gives rotten eggs the characteristic smell. It also occurs in volcanic gases, natural gas and petroleum. In wine, the malodorous and very toxic gas can be converted by converting sulfur-containing 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 process, the rinsing action of the carbon dioxide excreted. The cause can be a lack of nitrogen and or vitamins to be in the grape must. In this case, certain yeasts tend to sulfur dioxide convert to hydrogen sulfide. Sulphurous also used for pest control in the vineyard fungicides can lead to this. In wine, hydrogen sulfide reacts with other substances such as acetaldehyde and can be foul smelling thiols (Mercaptane) form. This will make the dreaded wine error sulfurous off (Sulfur baker) caused. A fight or cleanup takes place through copper sulphate or ventilate of the wine. See also under sulfur and sulphurous acid,

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