“Butyric, like baby vomit or spent grains, rancid”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of butyric character.
The origins of butyric acid in wine are unclear. It may be associated with bacterial growth on grapes prior to pressing. The flavour has also been associated with over-vigorous malo-lactic fermentation. The compound imparts a flavour which is reminiscent of rancid butter or baby vomit.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.