The largest wine encyclopedia in the world

23.062 Keywords • 48.235 Synonyms • 5.303 Translations • 28.368 Pronunciations • 155.291 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acetic acid ethyl ester

acetic acid ethylester (GB)
Strongly volatile, pleasantly smelling ester (also ethyl acetate or ethyl acetate), which is found in most fruits and berries and in almost all alcoholic beverages. The ester is formed in the fermentation by reaction of acetic acid With ethanol and is the most common ester in wine. However, it can also be formed directly in the grapes biochemically through in particular wild yeasts without the detour via acetic acid and ethanol. In young wine, acetic acid ethyl ester in combination with other chemical compounds determines the Aroma, In small quantities, this contributes positively to the fruity character, too large amounts cause them or the resulting metabolites the wine defects Mäuseln and Uhuton, Another connection of the acetic acid is Acetic acid isoamyl, See also below flavorings,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.