sulfites, garlic & onions

[KevV]

In some cases you can smell sulfur in a wine. I know sulfites occur naturally, but I assume a sulfur smell would most likely be caused by added sulfites. Can anyone say if this is true?

Also, what might cause a stale onion-garlicky smell in a wine? (Imagine an aroma beyond simple sulfur.) Would it be added sulfites again or some other sort of alteration? Yesterday, we had an economical Chilean Shiraz - a Caliterra 2001 - which I bought after a Tony Aspler (Canadian wine celeb) recommendation. It was quite good, I still think, if you could get past the onion/garlic aspect.

(Incidentally, I don't think I noticed the aroma so much at first because there was plenty of real onion and garlic in the meal.)

Would I be correct in assuming that other bottles would have the same problem? It would be too bad, because at CAD $9.95 or so it'd be a very nice buy.

Kv

[Rebel Rose]

Kev, if what you are smelling is a rotten egg odor, that is caused by hydrogen sulfite, and it is a winemaking defect. Overuse of sulfites will cause a burnt match aroma, and is generally much harder to detect unless you are experienced.

Here is a thread that goes into a little more detail:

Disgusting Things in Wine

[KevV]

Thanks RR - I think what I was driving at was what you wrote in part of the other thread:

...sometimes hydrogen sulfide combines with other elements in the wine to form mercaptans. Mercaptans have a pungent, offensive, and sour odor, generally compared to garlic...

We encountered this in our wine class but I couldn't remember the teacher's comments when I noted the garlic/onion thing going on yesterday. I knew it was something different - mercaptans, yes! Yesterday's wine did not smell of rotten egg or burnt matches.

[PassionateChefsDie]

Thanks RR - I think what I was driving at was what you wrote in part of the other thread:

...sometimes hydrogen sulfide combines with other elements in the wine to form mercaptans. Mercaptans have a pungent, offensive, and sour odor, generally compared to garlic...

We encountered this in our wine class but I couldn't remember the teacher's comments when I noted the garlic/onion thing going on yesterday. I knew it was something different - mercaptans, yes! Yesterday's wine did not smell of rotten egg or burnt matches.

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To quote my source

Onion or Garlic

A serious wine making fault created when ethyl alcohol reacts with Hydrogen sulphide, another wine fault to form a foul smelling compound called ethylmercaptan.

Not a specialist but found my book very useful over the years!

Think that suggests a no buy!

From reading more mercaptan with various beginings can vary in smell from Cabbage/Cauliflower, quite possibly Manure, Burnt Rubber, leather and finally Onion/Garlic. Just thought it would help us less knowledgable.

Just sharing as I learn.

Stef

[KevV]

Thanks PCD - which source was that from?

[PassionateChefsDie]

Thanks PCD - which source was that from?

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The New Sothebys Wine Encyclopedia

http://www.amazon.com/exec/obidos/ASIN/078...5/egulletcom-20

http://www.amazon.co.uk/exec/obidos/ASIN/0...5/egulletcom-20

this thread might help as well

http://forums.egullet.org/index.php?showtopic=66483&hl=

Hope this helps

Stef