Hydrogen sulfide: Difference between revisions
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[[File:Hydrogen-sulfide-2D-dimensions.svg|thumb| | [[File:Hydrogen-sulfide-2D-dimensions.svg|thumb|220px|right|Hydrogen Sulfide]] | ||
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. | 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]] | ||
Latest revision as of 00:44, 7 October 2017
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.