23 µg per capsule

Mercaptan, like drains or rotting garbage”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of mercaptan character. Methanethiol arises through yeast autolysis at the end of fermentation and during maturation. High levels of this compound are associated with a deficency of nitrogen in the must. This compound is present in all wines to a degree. It imparts a sulphury note, reminiscent of drains or rotting garbage.

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 methanethiol 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
23 µg per capsule
The flavour threshold of methanethiol in wine is 0.3 – 3 µg / l.
Methanethiol can be formed as a result of yeast autolysis at the end of fermentation or during maturation. Formation of high levels of methanethiol by yeast can be indicative of a deficiency of amino acids in the must and ‘stressed’ fermentations.
Methanethiol is a component of the sulphury flavour character of wine. It is found in all wines to a degree but is an off-flavour when present in excess. Supplementation of must with ammonium salts prior to fermentation can help control formation of mercaptans such as methanethiol in wine.
CAS registry number
The CAS registry number for methanethiol is 74-93-1.
Other names
  • methyl mercaptan
  • mercaptomethane
  • methane thiol
  • methyl sulfhydrate
  • thiomethanol
  • thiomethyl alcohol
Methanethiol is the main thiol found in wine, the other being ethanethiol which can be formed in a chemical reaction between ethanol and H2S.
Threshold distribution
Capsules per pot
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