Speaker: Dr Marlize Bekker (The Australian Wine Research Institute) Webinar recorded: 7 November 2019 Additional resources: https://www.awri.com.au/industry_support/courses-seminars-workshops/webinars/resources-managing-reductive-aromas-in-wines/ Volatile sulfur compounds (VSCs) are known to cause ‘reductive’ aromas in wine, commonly described as ‘rotten egg’ (hydrogen sulfide), ‘putrefaction’ (methanethiol) and ‘rubber’ (ethanethiol). These compounds play important roles in determining wine aroma, consumer preference and the perception
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