, like a cider contaminated with Brettanomyces
Certified cider flavour standard used to train professional tasters to recognize and scale the intensity of ethyl phenol character. Ethyl phenol is produced by contaminant Brettanomyces yeasts and sometimes by lactic acid bacteria. This compound imparts an unpleasant 'band-aid' note to cider, occasionally described as 'horse-like' or 'barnyard'. At low levels ethyl phenol contributes to product complexity.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.