, like smoked fish or cheese”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of smoky character. Low levels of guaiacol can find their way into cider through oak ageing. Higher levels can result from growth of Alicyyclobacillus bacteria in juice prior to fermentation. Occasionally, such flavour characters can also be cause by tainting of fruit on the farm by smoke.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.