Hydrogen sulfide (H2S, "rotten egg" aroma) concerns winemakers due to its contribution to sulfur-like off-aromas (SLOs). However, there are a lack of inexpensive, convenient methods for quantitation of H2S in wines at or below its reported odor threshold. The use of selective, colorimetric gas detection tubes (GDT) for measurement of H2S during fermentation has been previously described, but this approach has not been adapted and validated for finished wines.We developed and validated protocols for rapid, inexpensive analysis of H2S using GDTs and ASEV CATALYST REPORT

Background and goals. Wines in aluminum beverage cans ("canned wines") are a rapidly growing packaging segment due to several factors, including convenience and sustainability advantages. However, canned wines have higher concentrations of hydrogen sulfide (H2S; "rotten egg") than wines in glass packaging. It was hypothesized that wine composition and liner selection affect H2S formation in canned wines.Methods and key findings. Commercial wines (n=10) were stored in either glass or aluminum beverage cans with one of three liners for up to 32 weeks. Wines stored in glass showed AJEV Papers in Press.