HYDROGEN SULFIDE AND THIOL OFF AROMAS
PROBLEM
Wines that develop reductive off-aromas, such as rotten egg, burnt rubber, garlic, onion, or cabbage, typically suffer from elevated levels of:
- Hydrogen sulfide (H2S),
- Volatile thiols and thiol esters (e.g., ethyl mercaptan, methanethiol).
These faults are often linked and originate from fermentation stress, poor nutrition, or insufficient oxygenation. If left untreated, H2S can transform into more persistent thiol-based aromas.
SOLUTION
ViniFix™ is a powdered, multifunctional correction tool containing:
- Copper citrate – binds and neutralises H2S and thiols
- Activated carbon – adsorbs volatile thiol esters and sulfur compounds
- Yeast cell walls – detoxification and mouthfeel enhancement
- Ascorbic acid – redox balance
- Chitosan – microbial support and stabilization
- Bentonite – protein binding and fining synergy
- Grape tannins – structural and oxidative protection
- Certified organic, GMO-free, and allergen-free.
PROTOCOL OBJECTIVES
- Bind and eliminate H2S and volatile thiol compounds.
- Prevent transformation of H2S into more persistent mercaptans.
- Restore aromatic clarity and fruit expression.
- Stabilise redox balance to prevent reformation of sulfur compounds.
