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thiols

Large group of volatile organic sulfur compounds (also alkanethiols, thioalcohols and as an outdated trivial name mercaptans). You are one of the Organic acids with slightly higher acidity than, for example alcohols and phenols, Thiols have the same reactions as alcohol, but instead of one oxygen atom on sulfur atom replaced. They are descendants of the hydrogen sulfide, They are formed during the decomposition and putrefaction processes of organic material, such as during or after fermentation of the grape must from a chemical reaction with ethanol (Drinking alcohol) or acetaldehyde, This process is favored, among other things, in the case of one that is customary, especially for white wines lees,

Thiols are found as flavorings especially in milk, cheese, onions and garlic. They have an intense, leek and herb-like to rotten smell, which is often disgusting (several thio alcohols are also found in the skunk's glandular secretions). That is why they are added to industrial natural gas as an odor warning. The type of ethanethiol (ethyl mercaptan) causes the dreaded wine error sulfurous off (Schwefelböckser). Certain thiols are for the positive ones Cassis-, Lime and grapefruit flavors in the wine responsible for bouquet places are typical. And benzylthiol (toluene thiol, benzyl mercaptan) is the reason for this, which is just as positive Feuerstein flavor that to the mineral Tones is counted. See also under wine faults,

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