by Alan Wolfe » Mon Mar 10, 2008 12:52 pm
Can anyone tell me what causes a wine, in this case a fairly high (pH = 3.6) red wine, to taste like pickled eggs. I know about the pickled part, acetic acid, ethyl acetate, etc., but what about the egg part. Sulfur possibly, or something else reductive but not H2S? I know I've seen the term mentioned somewhere in the past, but cannot find the reference. Thanks.
