Sulfur compounds are a type of wine fault that can arise from several sources, including the use of sulfur dioxide (SO2) as a preservative, yeast metabolism, and bacterial spoilage. When present in wine, sulfur compounds can produce unpleasant aromas and flavors, such as burnt rubber, rotten egg, and garlic.

Sulfur dioxide is commonly used in winemaking to prevent oxidation and microbial spoilage, but excessive use can result in off-flavors and aromas. This is particularly true when SO2 is added to wine that already contains high levels of sulfur compounds, as the two can react to produce even more potent sulfur-based aromas.

In addition to sulfur dioxide, yeast and bacteria can also produce sulfur compounds as byproducts of their metabolic processes. This is especially true of certain strains of yeast and bacteria that thrive in low-oxygen environments, such as those found in wine barrels and bottles. When present in high concentrations, these compounds can cause wines to smell and taste like cooked cabbage, rotten eggs, or burnt rubber.

To prevent sulfur compounds from developing in wine, winemakers can take several steps, including reducing the use of sulfur dioxide, using sterile filtration to remove bacteria and yeast, and maintaining clean and sanitary winemaking equipment. However, some sulfur compounds are a natural byproduct of fermentation, and may be difficult to eliminate entirely.

Recommended further reading:

• Understanding Wine Chemistry by Andrew Waterhouse
• Wine Faults and Flaws by John Hudelson
• The Science of Wine: From Vine to Glass by Jamie Goode

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