“
Band aid, like a
Brettanomyces-contaminated wine”
Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of band aid character. Ethyl phenol is the characteristic odour of Brettanomyces contamination. It is produced in red wines by Brettanomyes yeasts during barrel ageing, and - occasionally - after bottling. The compound imparts an unpleasant band aid-like character, described as medicinal or horsey. The flavour masks more subtle varietal notes in affected wines.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.