“Indole, like pig faeces or jasmine”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of indole character. Indole adds complexity to cider flavour when present at low concentrations. At higher concentrations it is considered an off-flavour, imparting a character regarded as floral by some and faecal by others. Indole is formed by yeast during fermentation when juice nitrogen concentrations are low and can also be produced by contaminant bacteria and wild yeasts.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.