hydrogen sulphide

60 µg per capsule

H2S, like boiled or rotten eggs”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is present in all wines, and is a normal product of fermentation. Excessive levels in wine are caused by non-optimal concentrations of amino acids in the must and - occasionally - result from use of elemental sulphur on vines. The compound imparts a sulphury character, reminscent of boiled or rotten eggs. It tends to suppress varietal character when present at high concentrations.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate hydrogen sulphide in wine is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
60 µg per capsule
The favour threshold of hydrogen sulphide in wine is 1 - 20 µg / l.
Hydrogen sulphide (H2S) is a normal metabolic product of yeast which is produced during fermentation. Excessive levels of H2S are caused by non-optimal concentrations of amino acids in the must and, occasionally, as a result of the use of elemental sulphur on vines.
H2S is present in all wines. It is an off-flavour at high concentrations when it can mask varietal characters. Supplementation of must with ammonium salts can help minimize formation of H2S. Use of oxidizing agents, micro-aeration and copper treatment can be used to eliminate any H2S formed.
CAS registry number
The CAS registry number for H2S is 7783-06-4.
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
Hydrogen sulphide is often found in association with other sulphur compounds. Be careful not to overexpose yourself to samples with H2S. The more you look for it the less likely you are to find it.
Threshold distribution
Capsules per pot
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