Which compound is known for producing a matchstick aroma in wine?

The correct answer is sulfur dioxide (SO2), which is often associated with a matchstick aroma in wine. This compound is commonly used as a preservative and antioxidant in winemaking, and it can contribute to various sensory qualities. When present in specific concentrations, it can create a smell resembling that of struck matches, which can be a distinctive characteristic used to identify certain wine faults.

While other compounds listed can contribute to various aromas or defects in wine, they do not typically produce the specific matchstick smell associated with sulfur dioxide. Ethyl acetate, for instance, is more commonly known for its nail polish remover or acetate scents. Hydrogen sulfide (H2S) gives off a rotten egg aroma, and Brettanomyces refers to a type of yeast that can impart barnyard or animal-like aromas, neither of which align with the matchstick scent. Understanding these nuances helps in identifying and appreciating the complexity of wine aromas and potential faults.