Rotten egg
The smell of rotten eggs (Hydrogen Sulphide gas) in wine is a decided flaw.
Rough
Describes an astringent wine where acidity or tannin are predominant and give no pleasure. .
Rotten Egg
The odor of hydrogen sulfide (the additive to household gas that allows you to smell it escaping). Rare in wine, and most unfortunate when it occurs. Almost always attributed to poor handling of grapes and the wine during production.
Rotten eggs: the odor emitted by a wine rich in hydrogen sulfide; it may dissipate with aeration, but most often not in time for you to enjoy the wine.
ROTTEN EGG
Smell of Hydrogen Sulfide gas in wine. Thought to be a characteristic imparted by certain yeast strains. A decided flaw.
ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.
Smell of rotten eggs or garlic that has gone bad
Iodine
Smell of moldy grapes ...
Early detection of the rotten egg odour and subsequent racking with deliberate splashing will usually cure the problem, as H2S is highly volatile.
Sulfurlike
Term describing an unpleasant taste or aroma of rotten eggs due to a sulfur compound produced by some yeast strains.
Sweet
Having a sugary taste; experienced on the front of the tongue.
Hydrogen sulphide
Chemical responsible for the "off" odour of rotten eggs in wine.
Hydrometer
An instrument used to measure the degrees Brix of grape juice during ripening, harvest or fermentation.
Sulfur dioxide — matchsticks
Hydrogen sulfide — rotten eggs
Mercaptans — onion, rubber, skunk
Fungus / Yeast ...
Hot
High in alcohol, producing a slightly burning sensation on the palate. Generally undesirable except in fortified wines.
Hydrogen sulfide
Chemical responsible for the "off" odor of rotten eggs in wine.
This is because spent and decomposing yeast is the primary source of H2S (the odor of rotten eggs) in wine.
As long as the wine doesn't smell or taste like vinegar, rotten eggs or wet cardboard, indicate to your waiter that the wine is acceptable with a small nod or a simple, 'thank you.
The main effects of mixing lees and wine are to prevent off-odours (mainly the rotten eggs smell of hydrogen sulphide) developing from lack of oxygen, ...
OFF ODORS - May include smells that are unpleasant, but usually limited to wine flaws such as the pungency of Sulfur Dioxide (like a burnt match head), Hydrogen Sulfide (rotten eggs), cork taint (like a moldy cellar), vinegar, ...
strongest or most appealing wine, but it provides a chance to form a more definite impression of the lightest-smelling wines, without being overwhelmed by the "bigger" wines. Wines that have suspected defects, such as hydrogen sulfide (rotten egg), ...
stirring with the gross lees), because this may result in the dead yeast cells dissolving themselves, producing a reductive environment in which any sulphur traces will result in the development of hydrogen sulphide, which reeks of rotten eggs and ...
 See also: Bottle, Taste, Aroma, Character, Sweet
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