This is an important element in winemaking, with a wide variety of uses, often as part of the compound sulphur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery it may be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. See my advice page on faulty wine for more information.
When fuel containing sulphur, such as coal and oil, is burnt, sulphur dioxide is formed. In the air, it is transformed into sulphuric acid. This is the most important cause of acidification in the soil and water. At the same time, sulphur is a vital substance, in small quantities, for living organisms.