Reductive Screen, Mercaptans
The term reduction is used to decribe a taint in a wine caused by volatile sulphur compounds the main one of concern being mercaptans. Mercaptans is such a big problem because it is particularly pungent causing cabbagey or burnt rubber offer odors. It is formed from Hydrogen sulphide which is sometimes produced by yeast during fermentation if the yeast has access to a sulphur–containing nitrogen source.
Method: GC with specific detectors
Amount to send: 1 sealed unopened bottle
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207