“Butyric‚Äú, like baby vomit or spent grains, rancid”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of butyric character.
The origin of butyric acid in cider-making is unclear but it is most likely associated with use of poor quality apples which have suffered from bacterial rot. It imparts a rancid flavour to cider, with the intensity of the note being affected by product pH value.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.