Mercaptan
Advanced Faults & Defects정의
A sulfur compound producing garlic, onion, or rubber aromas.
심층 분석
Mercaptans (thiols) form when hydrogen sulfide reacts with alcohol or other wine components. Unlike simple H2S, mercaptans are extremely difficult to remove. They smell of garlic, burnt rubber, onion, or sewage. Once formed, copper fining has limited effectiveness. Prevention through proper yeast nutrition and gentle aeration during fermentation is critical.
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