Difference between revisions of "Hydrogen sulfide"

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H<sub>2</sub>S for short, Hydrogen sulfide is produced in all [[beer]] and [[Wine|wines]] by [[yeast]] combining with various forms of sulfur, but in excess creates an undesirable, rotten-egg-like smell in wine. If not corrected, the wine is ruined as the gas is transformed into [[mercaptans]], with a skunky odor, and then disulfides, with a sewage smell.
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[[File:Hydrogen-sulfide-2D-dimensions.svg|thumb|200px|right|Hydrogen Sulfide]]
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H<sub>2</sub>S for short, Hydrogen sulfide is produced in all [[beer]] and [[wine]]s by [[yeast]] combining with various forms of sulfur, but in excess creates an undesirable, rotten-egg-like smell in wine. If not corrected, the wine is ruined as the gas is transformed into [[mercaptans]], with a skunky odor, and then disulfides, with a sewage smell.
  
 
[[Category:Glossary]]
 
[[Category:Glossary]]

Revision as of 23:43, 6 October 2017

Hydrogen Sulfide

H2S for short, Hydrogen sulfide is produced in all beer and wines by yeast combining with various forms of sulfur, but in excess creates an undesirable, rotten-egg-like smell in wine. If not corrected, the wine is ruined as the gas is transformed into mercaptans, with a skunky odor, and then disulfides, with a sewage smell.