Sulfur is used in winemaking; what aroma may indicate mismanagement?

• A. It is used by winemakers at various stages, and if not carefully monitored you will know by the smell of burnt matches.
• B. It is never used in wine production.
• C. It gives wine a fruity aroma.
• D. It is used only for color stability.

Answer: (A)

Sulfur compounds used in winemaking can become off-aromas when they’re not managed properly. Sulfur dioxide and related sulfur compounds are added at several stages as antioxidants and antimicrobials. If dosing, handling, or aeration isn’t controlled carefully, these compounds can give a sulfurous scent that many describe as burnt matches. That burnt-match aroma signals mismanagement of sulfur use. The other statements don’t fit because sulfur compounds are indeed used in wine production, they don’t inherently give a fruity aroma, and they aren’t used solely for color stability.