, like boiled or rotten eggs”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is a normal fermentation product of yeast, but excessive concentrations can be formed when fermentation conditions are not optimal or when the cider is contaminated with some types of bacteria. Hydrogen sulphide imparts a sulphury odour, similar to boiled or rotten eggs.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.