sulfide and disulfide, are the compounds of sulfur with hydrogen or metallic elements in which the sulfur atom exists in its most reduced state, that is having gained two electrons from the other element or elements in the compound (see reduction).
Sulfides occur naturally during fermentation. Elemental sulfur residues on the grapes from fungicides can be reduced to hydrogen sulfide. The winemaker can detect this problem easily because hydrogen sulfide has an intense smell of bad eggs. Fortunately, the compound is very volatile and can usually be removed by simple aeration.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldโs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
