(American Chemical Society) Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell. One of the prime culprits is hydrogen sulfide, which can give the affected wine an aroma of sewage or rotten eggs. In a report in ACS' >Journal of Agricultural and Food Chemistry, researchers have now identified some potential sources of this stinky compound.
from EurekAlert! - Social and Behavioral Science https://ift.tt/2ErJR3a
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