Mercaptans: Also known chemically as thiols, mercaptans are organosulfur compounds that emit unpleasant, skunky aromas of rubber, sulfur or garlic. Mercaptans are often encountered in wines suffering from reduction (in which case exposure to oxygen may alleviate the flaw) as well as in very old white wines.

硫醇：在化学中又称为thiols。硫醇是一种有机硫化合物，会散发出不愉快，橡胶，硫磺和大蒜中的那种臭鼬味。硫醇经常出现在发生还原反应的葡萄酒中（让葡萄酒充分接触氧气可有效减轻这种缺陷），以及在非常老的白葡萄酒中。