“Isovaleric, like cheese or sweaty socks”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of isovaleric character.
At low levels isovaleric acid can contribute to wine complexity but at higher concentrations it imparts an odour of stale cheese or sweaty socks. It is formed by contaminant Brettanomyces yeasts during maturation of wine, or as a result of spoilage after bottling.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.