Wine Sensory
FlavorActiV → Beverage → Wine
Wine Sensory Services
FlavorActiV is committed to promoting good sensory practices across the whole beverage industry. A team of expert taster trainers, supported by consultant beverage experts, are combining their years of insider experience with advanced human calibration tools, tailored sensory programmes and instruments to give unparalleled sensory support.
FlavorActiV have a history of working alongside the industry’s leading organisations, establishing and maintaining good sensory practices globally. Moving forward, FlavorActiV continues to build on its goal of establishing an industry-wide global wine flavour language, supported initally by FlavorActiV’s GMP flavour standards to train tasters to recognise defects and positives in Wine, and progressing to measure and maintain tasters skills and education level through advanced proprietary calibration tools and software.
If you have any questions about wine sensory management, please contact wine@flavoractiv.com.
FlavorActiV GMP Flavour Reference Standards
FlavorActiV’s pharmaceutical grade, GMP Flavour Standards are safe to smell, taste and drink, and can be used in almost any liquid to impart a real flavour, off-note, or taint. The spirit flavour standards were developed in FlavorActiV's dedicated pharmaceutical facility in the UK are sold individually in packs of 5 capsules, each capsule separately blister packed to provide flavour protection and prolonged shelf life. Production adheres to strict Good Manufacturing Practices (GMP) pharmaceutical quality controls. FlavorActiV's dedicated GMP Flavour Centre is certified and regulated by the UK Government’s Medicine Regulatory & Healthcare Product Agency (MHRA) to a standard which far exceed ISO 9001, ISO 17025 or any food grade certification.
Each of the 34 flavours below has undergone evaluation by FlavorActiV's Sensory Systems team as well as the Wine industry directly prior to inclusion within FlavorActiV's latest Wine Flavour Lexicon and Library as important wine flavour reference standards.
| Acetaldehyde Bruised Apple, Sherry Acetaldehyde |
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| Vinegar Sour Acetic |
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| Astringent Dry, Puckery Saponin |
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| Barnyard Band Aid, Medicinal, Horses 4-Ethyl Phenol |
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| Ink Electric Fire, Inky, Chemical 2-Bromophenol |
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| Butyric Baby Vomit, Rancid, Cheese, Parmesan Butyric Acid |
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| Catty Blackcurrant, Tom Cat Urine P-Menthane-8-Thiol-3-One |
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| Antiseptic / Chemical Disinfectant, Mouthwash 2, 6-Dichlorophenol |
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| Buttery Buttery, Butterscotch, Creamy, Toffee Butane-2,3-dione |
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| Earthy Wet Earth, Damp Soil 2-Ethyl Fenchol |
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| Nail Varnish Solvent Ethyl Acetate |
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| Tropical Fruits Pineapple Ethyl Butyrate |
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| Red Apple Aniseed, Estery Ethyl Hexanoate |
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| Floral Rose Hips, Rose Water Geraniol |
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| Freshly Cut Grass Leafy, Hedge Trimmings Cis-3-Hexanoate |
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| Rotten Eggs Sulphury, Rotten Hydrogen Sulphide |
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| Pigs Farmyard Indole |
| Bananas Fruity Isoamyl Acetate |
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| Isovaleric Sweaty Isovaleric Acid |
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| Lightstruck Skunk, Sunstruck 3-Methyl-2-Butene-1-Thiol |
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| Methanethiol Rotten Vegetables, Butane Gas Methyl Mercaptan |
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| Drains Rotten Drains Ethanethiol |
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| Metallic Metal, Iron Rust, Blook-like Ferrous Sulphate |
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| Mousy Caged Mice, Cracker Biscuits 2-Acetyletrahydropyridine |
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| Cork / Musty Damp Cellar, Cork Taint 2,4,6 Trichloroanisole |
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| Plastic Polystyrene, Melting Plastic 4-Vinyl Guaiacol |
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| Phenolic Herbal 4-Vinyl Guiacol |
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| Rotten Vegetables Boiled Cabbage Dimethyl Disulphide (DMDS) |
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| Smoky Smoked Meat, Kippers Guiacol |
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| Spicy All Spice, Clove Oil Eugenol |
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| Sulphitic Struck Match, Choking Sulphur Dioxide |
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| Sweetcorn Creamed Corn, Tomato Sauce Dimethyl Sulphide (DMS) |
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| Bell Pepper Earthy 2-Isobutyl-3-Methoxypryazine |
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| Dry Earty Beetroot, Earthy, Peaty Geosmin |
+44 (0)1844 396113
online@flavoractiv.com