Do some wine kits need extra yeast nutrient?

[2131tom]

I've noticed with some kits (Kenridge in particular, but also Beaverdale) that later on in the fermentation you sometimes get a strong and persistent sulphurous smell. It's not pleasant, especially if your kit is in the house. Looking up possible causes, the most likely seemed to be 'autolysis' where the yeast runs out of nutrient and then starts digesting its siblings instead (sounds *very* macabre :-) . Whether or not that's true, adding yeast nutrient does stop the smell and the wine that results is none the worse for it all.

I'm posting this really to see if anyone else has noticed the problem and worked out the cause and/or a different solution.