My research aims to develop a novel and economical method to detect and quantify volatile sulphur compounds during wine production. It is well understood that volatile sulphur compounds can impact wine quality in a myriad of ways, providing additive and reductive effects to wine aroma. These compounds can also work synergistically to increase wine complexity. However, their evolution and breakdown pathways are relatively unknown, and are hindered by a lack of user-friendly assays, and a lack of understanding of the sulphur chemistry involved during winemaking. Despite the global importance of sulphur, not only in the wine industry but also further afield, sulphur chemistry is poorly understood. My research looks to address this knowledge gap. 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, enzymatic solution to user accessible wine assays in the winemaking industry. So far in my work, I have been able to successfully isolate and cultivate several sulphur-utilising extremophilic archaea, and have successfully sequenced the genome, identifying at least one new strain. 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.