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thiols

Large group of volatile organic sulfur compounds (also alkanethiols, thioalcohols and as obsolete trivial name mercaptans). They are among the Organic acids with a slightly higher acidity than for example alcohols and phenols, Thiols also enter the same reactions as alcohol, but instead of one oxygen atom on sulfur atom replaced. They are descendants of hydrogen sulfide, They are formed in decomposition and decay processes of organic material such as at or after the fermentation of grape must from a chemical reaction with ethanol (Potable alcohol) or acetaldehyde, One of the benefits of this process is one lees,

Thiols are found as flavorings especially in milk, cheese, onions and garlic. They have an intense, leek and herbaceous to foul odor, which often manifests disgusting (several thio alcohols also occur in the gland secretion of the skunk). Therefore, they are mixed with industrial natural gas as a smell warning. The type ethanethiol (ethylmercaptan) causes the dreaded wine defect sulfurous off (Schwefelböckser). But certain thiols are for the positive ones Cassis-, Lime and grapefruit flavors in the wine responsible for bouquet places typical. And benzylthiol (toluene thiol, benzylmercaptan) is the cause of that Feuerstein flavor that to the mineral Tone is counted. See also below wine faults,

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