“Sweetcorn, like boiled sweetcorn or tomato sauce”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of sweetcorn character.
Dimethyl sulphide is formed during ageing of wine and can potentially be formed by yeast during fermentation. At low concentrations DMS contributes to the body and mouthfeel of white wines. In red wines it contributes to fruitiness. When present in excess DMS is an off-flavour, imparting notes of cooked maize, tomato and asparagus.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.