SIGN UP LOG IN

The largest wine encyclopedia in the world

22.855 Keywords • 48.247 Synonyms • 5.299 Translations • 51.010 Pronunciations • 152.538 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 isoamyl

Pleasantly smelling ester (also amyl acetate, isoamyl acetate and isopentyl acetate), which occurs in all fermented beverages in varying amounts. In wine, the substance causes a higher concentration of an aroma of bananas and pears (hence referred to as pear ethers or pear oil). He is mainly in cold-fermented wines, the one Macération carbonique (Carbonic acid mixture) were encountered. The ester may be for the typical variety flavor of the Pinotage responsible. Due to the pleasant smell of the fabric is used for example in the candy, essences, fruit juice, art lemonade and liqueur production, as well as for the perfumery and perfuming of shoe creams. Another connection of the acetic acid is Acetic acid ethyl ester, See also below flavorings,

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

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

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