, like drains or rotting garbage”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of mercaptan character. Methanethiol arises as a result of yeast autolysis at the end of fermentation or during maturation. Formation of high levels can be due to a deficiency of amino acids in the apple juice prior to fermentation. Methanethiol imparts a sulphury character to cider reminiscent of drains or rotting garbage.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.