, rancid, like baby vomit”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of butyric character. The origin of butyric acid in cider-making is unclear but it is most likely associated with use of poor quality applies which have suffered from bacterial rot. It imparts a rancid flavour to cider, with the intensity of the note being affected by product pH value.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.