‚ÄúIsoamyl acetate, like bananas or boiled sweets”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of isoamyl acetate character.
Isoamyl acetate is formed by yeasts during fermentation. The concentration formed is yeast-dependent. Carbonic maceration, must aeration, and must clarity also play a key influence on the amounts formed. The compound contributes a banana-like note and complexity to neutral white wines and to red and white premier wines. When present in excess it can mask key varietal characters.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.