My research aims to develop a novel and economic method to detect and remove volatile sulphur compounds from finished wine. It is well understood that volatile sulphur compounds (VSCs) can impact wine quality in a myriad of ways, providing additive and reductive effects to wine aroma. These compounds work synergistically to increase wine complexity. However, their breakdown pathways are relatively unknown, are hindered by a lack of user-friendly assays, and lack understanding of the sulphur chemistry involved during winemaking. Despite the global importance of sulphur, environmental processes that contribute to the sulphur cycle are poorly understood. I aim to leverage the substantial diversity of sulphur-metabolising microorganisms from Aotearoa-New Zealand unique geothermal ecosystems as sources of sulphur-metabolising enzymes that may provide a novel solution to wine assays for VSCs in the winemaking industry. This work will lend towards further studies into sulphur enzymes and their mechanisms, and how they can be applied to improve sulphur compound testing within the wine industry. So far in my work, I have been able to successfully isolate and cultivate several sulphur-utilising extremophilic archaea, and have published the genome, identifying at least one new strain. I have also done work surveying the unique VSC profiles in New Zealand Sauvignon Blanc wine across 4 key winemaking regions. This work will lend towards further studies into sulphur enzymes and their mechanisms, and how they can be applied to improve sulphur compound testing within the wine industry. By studying these mechanisms, I aim to expand the understanding of sulphur metabolisms that may impact wine aroma.