Researchers have identified some potential sources of an unpleasant odour in some aged wines.
Ageing often improves the flavour of wine, but sometimes the beverage emerges from storage with an unpleasant smell.
One of the prime culprits is hydrogen sulphide (H2S), which can give the affected wine an aroma of sewage or rotten eggs.
In a report in ACS' Journal of Agricultural and Food Chemistry, researchers have now identified some potential sources of this stinky compound.
H2S is a volatile sulphur compound that's produced naturally during fermentation. Most of it disappears or is removed in subsequent winemaking steps, but it can re emerge after bottling.