“Isovaleric, like cheese or sweaty socks”
Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of isovaleric character.
Isovaleric acid is formed by yeast from apple-derived fatty acids during fermentation. It can also be produced by contaminant Brettanomyces wild yeasts during maturation. When present at low concentrations this flavour contributes to product complexity but at higher levels it imparts an odour of stale cheese or sweaty socks.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.