Tag: rotten eggs

Cider Musings: Sulfur Odors

The Smell of Sulfur

Musing: I believe you are more likely to create sulfur odors adding yeast nutrients than preventing them. Let me explain. The general belief is that sulfur aromas are created when yeast are stressed and lack nutrients, especially nitrogen. This is a true statement but, it’s also a statement about wine, not cider. Cider will generally … Continue reading Cider Musings: Sulfur Odors →

Aroma Faults: Rotten Eggs

Mālus Trivium Page Top

Cider Aroma Faults: Rotten Eggs and Cooked Cabbage The smell of rotten eggs or cooked vegetables like cabbage or broccoli are two of the common sulfur (sulphur for my British friends) related odors faults that can be found in cider. The culprit is generally Hydrogen Sulfide (H2S), though other sulfur compounds like diethyl sulfide can … Continue reading Aroma Faults: Rotten Eggs →

The Source of Rotten Egg Smells (H2S) in Cider

Mālus Trivium Page Top

That rotten egg smell is hydrogen sulfide and there are 3 common ways it’s created. Have you ever made a hard cider and noticed a rotten egg smell? That is hydrogen sulfide (H2S). Saccharomyces cerevisiae, the most common yeast used to ferment hard cider, wine, and beer, can create hydrogen sulfide through 3 main pathways(1). … Continue reading The Source of Rotten Egg Smells (H2S) in Cider →