Since we’re on the subject, it’s worth noting that there are sulfur dioxide aromas in wine that are a different class of fault than the hydrogen sulfides of reduction. Sulfur dioxide is easily recognizable as a sulfury (duh!) or struck-match aroma.
It’s worth noting that sulfur, used as an antioxidant and preservative in wine, is very common. Some producers now make wine with no sulfur added, and while these tend to be very expressive wines, they are also very prone to having bacteriological and re-fermentation issues in the bottle, which lead to whole slew of other faults.