Which compound can create an odor similar to rotten eggs in wine?

Hydrogen sulfide is a compound that can produce an odor reminiscent of rotten eggs in wine. This characteristic smell arises from its sulfur content, and it is often considered a flaw in wine. Hydrogen sulfide can develop during the fermentation process when yeast is stressed or when there is a lack of nutrients. It can also occur in reductive winemaking conditions, where there is insufficient oxygen. The presence of hydrogen sulfide is usually undesirable, as it can significantly diminish the wine's overall quality and enjoyment.

In contrast, ethyl acetate typically imparts a smell of acetone or nail polish remover, TCA is known for its musty, corked aroma, and volatile acidity contributes a vinegar-like scent. These distinct profiles are different from the characteristic rotten egg smell associated with hydrogen sulfide.