Reduction Prevention Strategies: Managing Sulfurous Off-Aromas from Vineyard to Bottle
Sulfurous, or “reduced” off-aromas, arising from hydrogen sulfide (H2S) and related compounds, can sneak up on even experienced winemakers, affecting aroma, flavor, and wine quality. This session will unpack the science behind these malodorous volatiles, discuss the latest research on how they can appear and later reappear, and share strategies to prevent or address them throughout winemaking — from vineyard sprays and fermentation nutrition, to oxygen management, aging and packaging. You’ll learn what lab analysis can reveal, how to avoid false fixes, and best practices for aging and bottling to keep reduced aromas from coming back. Whether you’ve struggled with stubborn sulfur off-notes or just want to sharpen your prevention skills, this session will equip you with practical, research-based tools to protect wine quality.
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Speakers
Dr. Gavin Sacks – Professor and Chair of Food Science, Cornell University
Dr. James Osborne – Director of the Oregon Wine Research Institute, Oregon State University
Scott Sabbadini – Winemaker, Bjornson Vineyard
