Hydrogen sulfide: locut. Gas composed of sulfur and hydrogen characterized by a smell of rotten eggs and garlic. This unpleasant odor develops by combining hydrogen sulphide with the alcohol in the wine. This defect is due to an excess of sulfur in wines preserved without care which suffers from a lack of oxygen. It is then necessary to uncork the wine in advance to allow it to breathe, to get oxygenated and to eliminate this parasitic odor. See Mercaptan ....
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