“Indole, like pig faeces or jasmine”
Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of indole character. Indole is formed by yeast during fermentation when must nitrogen concentrations are low and fermentations are slow or sluggish. It can also arise due to growth of contaminating wild yeasts and lactic acid bacteria in wine. At low concentrations indole adds complexity to wine flavour. At higher concentrations it imparts a faecal odour, which develops into an odour resembling plastic as the concentration is further increased.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.