The evolution of volatile sulfur components during the winemaking process has plagued vintners through the centuries, and remains one of the unsolved mysteries of modern winemaking. Exploring the exact causes and conditions for hydrogen sulfide production rather than providing technical band-aids has been the approach of the New World wine scientists on this panel. Their studies of juice nutrient status, fermentation kinetics and yeast genetics have given new insight into the complex problem of volatile sulfide management. The session will begin with a production winemaker's perspective on reduced sulfides and their impact on wine quality. This session will end with ten minutes of discussion.