Reviewing YAN and Hydrogen Sulfide: Part 2

Denise Gardner - 09 Feb 2017

One of the main arguments for avoiding “sulfur” as a description term for an aroma is due to the fact that there are actually several forms of aromatic sulfur-containing compounds found in wine, and they can have very different aromas (smells, odors) associated with that one compound.

Reviewing YAN and Hydrogen Sulfide: Part 1

Denise Gardner - 09 Feb 2017

The variability associated with YAN provides a challenge to winemakers: the lack of predictability associated with hydrogen sulfide formation during primary fermentation due to unfulfilled nitrogen needs by wine yeasts.

Thank you!

You have successfully signed up.

Thank you!

Your post has been sent for moderation.