On Aug 30, 7:39*am, Bobchai > wrote:
> The statement by the previous writer that H2S smells like a burnt
> match is incorrect. *Now you're talking about SO2, sulfur dioxide.
> Not the same thing at all. *SO2 remains a critical part of winemaking
> operations, and while it is an additive, it's also a natural by-
> product of fermentation. *SO2 is a whole other topic, except to say
> that it is the best antioxidant in a winemaker's arsenal, which I
> should have mentioned in a previous paragraph.
>

Bob (you're less formal than you used to be! )

Welcome back, and thanks for the informative post. I'm sorry if you
read my "just lit matches" comment as referring to H2S, I just meant
that people often refer to the smell of sulphur as reductive. As
noted, I find that far less troublesome, and even in fairly extreme
cases (Prum) it blows off in a few minutes (or you can try a penny). I
don't regard SO2 as a flaw.

) odors.