Name: acetic acid
SKU: B-CI-64-19-7
Price: 45.43 EUR
Availability: InStock

Product Description

“Acetic, like vinegar”

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

Acetic acid is an off-flavour formed in cider 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 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.

ORIGINS

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.

HOW TO TASTE

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.

CAS NUMBER

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

Additional Information

Weight	0,05 kg
Dimensions	0,7 × 0,7 × 0,3 cm
process	fermentation-maturation, ingredients
flavour	bacterial, off-flavour, positive character
chemical	acids
capsules per pot	6 capsules
kit format	full pots of capsules
sector	cider

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acetic acid

Product Description

IMPORTANCE

ORIGINS

HOW TO TASTE

CAS NUMBER

Additional Information

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