Hydrogen sulfide is a natural waste product of traditional yeast fermentation that always occurs in some quantity, and is one of the most common sensory defect problems in winemaking. Even below detectable sensory threshold levels, H2S negatively impacts wine quality by masking its full flavor. Unless promptly extracted from wine, hydrogen sulfide reacts with other wine materials and form off-odors and off-flavors, which can be difficult and costly to remove. Remediation of hydrogen sulfide costs the winemaker time and money.