Articles tagged with the word "thiol":
Minerality
Minerality is a much-abused term, rarely able to be properly defined when the speaker is asked to do so. The few known facts are discussed here.
Sulphur-like odours (SLOs)
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.
Light-struck wines?
We are used to being star struck, but what about our beers and wines being light-struck? What degree of fault is this?
