Why do some wines taste like rotten eggs, and others like passionfruit?

It’s a tricky question at the best of times and one that chemical scientist Rebecca Deed aims to answer at a one off free event called Raising the Bar in Auckland on Tuesday 27 August on K Road at 6.30pm.

Deed will talk about wine aromas at Carmen Jones on K Road. She is one of 20 academics selected to give free public talks at 10 Auckland central bars for one night only as part of the University of Auckland’s Raising the Bar event on Tuesday 27 August.

Deed studies sulfur compounds that make up taste characteristics of wine varietal and says sulfur compounds can completely change the flavour of a wine.

“Even a nanogram amount, the equivalent to one drop in a swimming pool, can alter a wine’s aroma and taste.”

Her talk will explore 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.

She is a member of the School of Chemical and Biological Sciences and a lecturer in wine science at the University of Auckland.

Her talk is titled From rotten eggs to passionfruit – the pungent world of wine sulfer compounds.

Entry is free.