Lactic Acid Flavour Standard

What is Lactic Acid Flavour?

Lactic acid flavour is a distinctive taste characteristic found in beverages that resembles the sourness and acidic notes of yoghurt or sour milk. This flavour profile is created by lactic acid, an organic compound that develops naturally through bacterial fermentation or contamination during beverage production.
 

What Causes Lactic Acid Flavour?

Lactic acid flavour in alcoholic beverages (primarily in beer) is primarily caused by :
– Lactic acid bacteria contamination during the mashing stage of brewing
– Wild fermentation from environmental bacteria
– Poor sanitation practices in brewing equipment
– Contaminated raw materials, including malted grains and sugars

In other beverage categories, lactic acid character develops through :
– Sugar contamination with lactic acid bacteria
– Raw material contamination during processing
– Finished product contamination during packaging or storage
– Improper storage conditions that promote bacterial growth
 

Using the Lactic Acid Flavour Standard for Sensory Training

Professional sensory panels use the lactic acid flavour standard to :
– Calibrate taste panels for consistent flavour identification
– Train new tasters to recognise lactic characteristics
– Establish threshold levels for quality control purposes
– Validate sensory results across different testing sessions
 

How to Recognise Lactic Acid Flavour : Sensory Terms

Taste Characteristics :
– Sour milk notes
– Yoghurt-like tanginess
– Sharp acidic sensation
– Tart, puckering mouthfeel
 

What are the Professional Applications of the Lactic Acid Flavour Standard?

The Lactic Acid Flavour Standard has diverse applications across multiple professional sectors:
– Sensory professionals use it for standardised flavour evaluation and assessment protocols to identify and quantify lactic character in beverages.
– Quality control professionals in the brewing and beverage industry rely on it to detect bacterial contamination and maintain product consistency by identifying unwanted lactic acid bacteria.
– Brewers and beverage manufacturers utilise it to monitor production processes for contamination while developing intentionally soured beer styles where lactic character is desirable.
– Professional tasters and training institutions incorporate it to calibrate their sensory panels for consistent lactic flavour assessments and develop detection skills for sour milk and yoghurt-like characteristics.
– Researchers studying fermentation science and microbiology use it as a reference standard for investigating lactic acid bacteria behaviour and contamination prevention strategies.

By using the Lactic Acid Flavour Standard, professionals can accurately recognise, measure, and evaluate lactic acid character in beverages, ensuring product quality, detecting contamination early, and maintaining consistent sensory standards across their operations.
 

Other Information

Beer Flavour Wheel Number : 0930
Please note : Lactic is provided in foil pharmaceutical-grade sachets for ease of use.