acetic acid

275 mg per capsule

Acetic, like vinegar”


Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of acetic character. Acetic acid is a natural component of apple juice and produced by yeast during fermentation. Bacteria and contaminant wild yeasts can be responsible for excessive levels of this vinegar-like flavour note.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate vinegar-like flavours in cider arising from acetic acid is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
275 mg per capsule
The flavour threshold of acetic acid in cider is 90 mg / l.
Acetic acid is a natural component of apple juice and is produced by yeast during fermentation. Abnormal fermentation, contamination with bacteria or wild yeasts, and excessive exposure to oxygen can all lead to excessive production of acetic acid in cider.
Acetic acid is present in all ciders and is a major component of ‘volatile acidity’. Concentrations of acetic acid can be elevated in some ciders through use of damaged or rotten fruit and low sulphite additions. At high concentrations acetic acid is an off-flavour which can be indicative of poor factory hygiene.
CAS registry number
The CAS registry number of acetic acid is 64-19-7.
Other names
  • ethanoic acid
  • ethylic acid
  • methanecarboxylic acid
  • vinegar acid
  • acetasol
  • acide acetique
  • shotgun
  • vinegar
The intensity of acetic flavour increases with decreasing cider pH value. Acetic acid can also be produced by malo-lactic bacteria during maturation of cider.
Threshold distribution
Capsules per pot
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