What fault can result from sulfur compounds and a rotten egg smell?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the Beer and Wine Exam 2. Dive into flashcards and multiple choice questions, each with hints and explanations. Ace your exam with confidence!

Multiple Choice

What fault can result from sulfur compounds and a rotten egg smell?

Explanation:
A sulfur fault, specifically hydrogen sulfide. A rotten-egg smell in beer points to hydrogen sulfide produced by yeast during fermentation. When yeast metabolism of sulfur compounds is imbalanced or the fermentation conditions stress the yeast, they release H2S, which gives that characteristic rotten-egg aroma. This is distinct from acetic acid (vinegar), tannin bitterness (mouth-drying bitterness), or oakiness (wood-derived character). So the sulfur fault best explains the rotten-egg odor.

A sulfur fault, specifically hydrogen sulfide. A rotten-egg smell in beer points to hydrogen sulfide produced by yeast during fermentation. When yeast metabolism of sulfur compounds is imbalanced or the fermentation conditions stress the yeast, they release H2S, which gives that characteristic rotten-egg aroma. This is distinct from acetic acid (vinegar), tannin bitterness (mouth-drying bitterness), or oakiness (wood-derived character). So the sulfur fault best explains the rotten-egg odor.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy