butyric acid

17 mg per capsule

Butyric, rancid, like baby vomit”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of butyric character. The origins of butyric acid in wine are unclear. It may be associated with bacterial growth on grapes prior to pressing. The flavour has also been associated with over-vigorous malo-lactic fermentation. The compound imparts a flavour which is reminiscent of rancid butter or baby vomit.

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

Flavour cards

Flavour standard information

Technical specification

The best way to detect butyric acid in wine is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
17 mg per capsule
The flavour threshold of butyric acid in wine is 1.5 - 5.5 mg / l.
The origin of butyric acid in wine-making is unclear. It is possibly produced in grapes prior to pressing due to the action of contaminant bacteria. Over-vigorous malo-lactic fermentation has also been implicated in formation of butryric acid.
The odour of butyric acid is reminiscent of rancid butter or baby vomit. The flavour of affected wines can be worsened by the presence of 2,3-butanedione (diacetyl) produced during the malo-lactic fermentation.
CAS registry number
The CAS registry number of butyric acid is 107-92-6.
Other names
  • butanoic acid
  • butanic acid
  • n-butanoic acid
  • 1-butyric acid
  • n-butyric acid
  • ethyl acetic acid
  • 1-propane carboxylic acid
  • propyl formic acid
The intensity of the flavour imparted to wine by butyric acid increases with decreasing wine pH value.
Threshold distribution
Capsules per pot
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