“Acetaldehyde, like green apple, emulsion paint or white wine”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of acetaldehyde character.
Acetaldehyde is formed by yeast during fermentation and is a typical component of wine flavour. Excessive levels can arise due to fermentation problems, premature oxidation of wine, or microbiological spoilage of wine or must.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.