<A HREF="http://www.fst.vt.edu/extension/enology/EN/113.html"> http://www.fst.vt.edu/extension/enology/EN/113.html</A>
says: "Volatile sulfur compounds (VSCs) make significant contributions, both
positive and negative, to wine aroma, flavor, and mouthfeel, due to their
reactivity and low sensory thresholds. The production of unpleasant VSCs,
referred
to as reductive or sulfur odor defect, is considered to be one of the most
significant winemaking problems worldwide."
What about sulfur's effect just on grape juice raw? Is it positive or
negative? Do grapes benefit from sulfur to grow and bear?
Charlie Paradise, Massachusetts
[NAFEX] Sulfur bad or good for grapes?,
BekeeprTop, 11/12/2006