“Diacetyl, like butter, butter popcorn, or warm milk”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of diacetyl character.
2,3-Butanedione is produced by yeast during fermentation. It imparts a buttery flavour to cider. High levels can be formed by malo-lactic bacteria.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.