“Band aid, like a Brettanomyces-contaminated wine”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of band aid character.
4-Ethyl phenol is the characteristic odour of Brettanomyces contamination. It is produced in red wines by Brettanomyces yeasts during barrel ageing, and – occasionally – after bottling. The compound imparts an unpleasant band aid-like character, described as medicinal or horsey. The flavour masks more subtle varietal notes in affected wines.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.