, inky, like a museum or old TV set”
Certified cider flavour standard used to train professional beer tasters to recognize and scale the intensity of bromophenol character. Bromophenols can taint cider through contaminated ingredients or packaging. They can also arise through growth of contaminant Alicyclobacillus bacteria in juice prior to fermentation. 2-Bromophenol imparts an unpleasant inky note to cider.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.