The largest wine encyclopedia in the world

22.777 Keywords • 48.496 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.262 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


butyric acid (GB)
acide butrique (F)
acido butirrico (I)
Trivial name for the butanoic acid belonging to the group of carboxylic acids counts. It is produced in nature by butyric acid fermentation. The salts and esters are called butyrates (also butanoates). Butyric acid is especially present in the eponymous butter (in large quantities in Verderb), in many cheeses, in the wood vinegar and in the human sweat. Butyric acid smells extremely unpleasant and disgusting to vomit and is a cause of bad breath in humans. In the wine it counts (as Methylbuttersäure) to the volatile acids and is contained therein in minute amounts (3 mg / l). in the beer it makes a positive "cheesy" tasting contribution with a much higher share Aroma, Butyric acid dissolves very well in water and also in ethanol and glycerin, which is used for the production of butyric acid ethyl ester (butyric acid plus ethanol). This has surprisingly a very aromatic positive, characteristic pineapple smell and is used in the perfume industry as well as for the production of liqueur. Butyric acid is also used to make medicines, pesticides and even plastics. Buttersäurestich is synonymous with the wine error Lactic acid sting, See also among those contained in the wine acids and all wine ingredients under total extract,

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

About the Glossary


Privacy Notice: ×

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