Reply to "A few wine terms I have questions about."

quote:
which basically means the normal carbohydrate compounds and naturally dissolved oxygen in a wine eventually turns into Hydrogen Sulfide


Which is H2S. No carbohydrates or oxygen included.

Moreover, I'm not sure why people insist that corks allow oxygen transmission. The best corks don't allow air exchange.

Sulfur is reactive. Oxygen more so. If there isn't sufficient sulfur, your wine oxidizes. If there isn't sufficient oxygen, which is a "reductive" environment, the natural and added sulfur reacts with other elements to form sulfur compounds. Some stink.
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