Thanks William. I don’t know much about the Virot family…any info out there on them, other than the couple of brief mentions in Remington Norman’s book?
Thanks for the link…I was just going to search for that. From that thread:
Are you still a non-believer wrt struck match being a sulfur/thiol related compound Alan? The above seems pretty conclusive to me.
It’s my impression that ‘reductive’ winemaking (i.e. sulfur related compounds) has more to do with the lees than anything else. I.e. the wine doesn’t necessarily have to be super low in dissolved oxygen if the lees are prone to sulfur related compounds…and even if the wine has a very low dissolve oxygen, you’re unlikely to get sulfur related compounds if the lees aren’t up for it.
Also, I don’t believe that H2S persists very long in wine (I forget what it turns into tho). But this is a good thing, since H2S is highly toxic!