Raising the Bar: The Pungent World of Wine Suffer Compounds

Raising the Bar is back for a third round! The University of Auckland is proud to once again host this unique event in which our academics give free public lectures in pubs and bars.

Join Rebecca Deed for From Rotten Eggs to Passionfruit - The Pungent World of Wine Sulfur Compounds.

What makes some wine divine and some disgusting? It all boils down to sulfur compounds, sometimes naughty and sometimes nice.

Sulfur compounds are the good, the bad and the ugly of wine aroma compounds, being responsible for the delicious passionfruit and grapefruit flavours in your sauvignon blanc, the flintiness in your chardonnay, the truffle and forest floor characters in your pinot noir - but also the asparagus in your old sav and the onion, garlic and rubber in an unfortunate red.

Rebecca will take you on a journey of the wine making process and explain how sulfur compounds, which make up around 10 percent of wine aroma compounds, can be the difference between a sip of indulgence or an instant regret.

Registrations essential.