Sulfur compounds resembling alcohols, but with the oxygen of the hydroxyl group replaced by sulfur. Often found in petroleum products, mercaptans have a particularly strong and disagreeable odour.
A smell resulting from too much sulfur. Smells like garlic or rubber.
A group of organic chemical compounds containing an SH group having distinctive odors in small concentrations is often added to natural or LP gases to warn of leaks. Compare ODORANT.
Strong-smelling compounds of carbon, hydrogen and sulphur found in oil and gas. Added to natural gas for safety reasons.
Yeast reacting with lees causing a mousey smell.
Describes a very unpleasant smell of old sulfur, found mainly in very old white wine.
wine fault popular with Australian tasters. A skunky smell results from yeast reacting with the lees. It can be cured by assiduous racking.
Strong smelling compounds of carbon, hydrogen, and sulphur found in gas and oil. Sometimes added to natural gas for safety reasons.
Mercaptans create and unpleasant skunky, garlicky aroma in wine and are formed after alcoholic fermentation by yeast reacting with the sulfur in the lees. This can be avoided in production by timely racking and aeration if necessary.
An unpleasant, rubbery smell of old sulfur; encountered mainly in very old white wines.
Compounds of carbon, hydrogen and sulfur found in sour crude and gas; the lower mercaptans have a strong, repulsive odor and are used, among other things, to odorize natural gas.
An unpleasantly rotten, sulfur smell found in some defective wines.
Particular chemical compounds that can develop in wine after fermentation if the yeast is allowed to react with sulphur in the lees. They are pungent, smelling of skunk or rubber, but can be avoided by proper handling of the wine.