Amplifying the recent discussion of what causes the aroma called 'petrol' and 'phantom sulphur' in Rieslings referred to in Developments in Rieslingland, Dr Doris Rauhut of Geisenheim's Department of Microbiology and Biochemistry adds the following:
Hannes Schultz and Monika Christmann asked me to assist and to clarify the term 'petrol' for the description of impressions in aged Riesling wines and also to comment on what the 'phantom sulphur' compound could be which was noticed by Jancis Robinson in the J J Prüm, Wehlener Sonnenuhr Riesling Auslese 1994 at the International Riesling Symposium recently.
It is difficult to comment on...
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