Hydrogen Sulfide in Beer and Wine

Hydrogen sulfide gives a beverage flavor and characteristics but too much can give a rotten egg smell. This can be an indication of unhealthy yeast, improper oxygenation or a result of other problems during the fermentation process. Although brewers have sophisticated sensors to measure hydrogen sulfide, despite this some bad beer or wine can make it to bottling. In this application article learn about a method that can detect levels of hydrogen sulfide in bottled alcoholic beverages such as beer and wine.