Product Description
Sensory Terms
– Mouthwash
– Chemical
– Antiseptic
– Hospital-like
– Chlorine
Cause of Flavour
This taint is caused by the introduction of residue cleaning chemicals entering beverage raw materials or final product.
This occurs when cleaning chemicals are not rinsed away correctly due to poor Cleaning In Process (CIP) systems.
Residue remains in pipework and vessels until it interacts with products materials contaminating it.
This issue can also occur in product delivery lines to the consumer – such as fountain systems and beer pumps.
Other Information
Beer Flavour Wheel Number: 0504
Flavour levels: Not normally present – taint
Recommended flavour standard / sensory reference standard of: American Society of Brewing Chemists (ASBC) and the European Brewing Chemists (EBC)
Chlorophenol is one of many chemical cleaning taints. We provide several different chemical cleaning taints, such as medicinal and chlorine. Please contact us for more information.
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