Name: acetic acid
SKU: B-BE-64-19-7
Price: 66.28 CAD
Availability: InStock

Product Description

“Acetic, like vinegar”

Beer flavour standard used to train professional beer tasters to recognize and scale the intensity of acetic character.

Acetic acid is an off-flavour formed in beer as a result of yeast metabolism or the activities of wild yeasts or acetic acid bacteria.

Food grade | Free from sensory impurities | Extensively tested | Safe to smell and taste.

IMPORTANCE

Acetic acid is present in all beers. It is the characteristic flavour of some beer styles, eg Lambic beer. It is present in all lagers, ales, stouts and wheat beers as a normal component of a balanced flavour. It becomes and off-flavour when present at high concentrations. Acetic flavour is a common problem in draught-dispensed beers, where it results from growth of contaminating acetic acid bacteria or wild yeasts.

ORIGINS

Acetic acid is produced by yeast during fermentation. Too much yeast growth, contaminating bacteria and wild yeasts can all result in production of excessive levels of acetic acid.

HOW TO TASTE

The best way to evaluate acetic flavour in beer is as follows. Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.

CAS NUMBER

The CAS registry number of acetic acid is 64-19-7.

Additional Information

Weight	0.05 kg
Dimensions	.7 × .7 × .3 cm
process	fermentation-maturation, package, processing
flavour	bacterial, microbiological spoilage, off-flavour, yeast-derived
chemical	acids
capsules per pot	6 capsules
sector	beer
kit format	full pots of capsules

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acetic acid

Product Description

IMPORTANCE

ORIGINS

HOW TO TASTE

CAS NUMBER

Additional Information

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