Articles tagged with the word "mercaptan":

Sulphur-like odours (SLOs)

Published on September 3, 2009

Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.


Role of carbon dioxide in still wines

Published on May 30, 2009

A highish level of carbon dioxide in still wines adds a little tingle on the tongue, but what else does carbon dioxide do to wine?

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