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Collective term for more than a hundred different organic compounds acids With alcohols, in the formation of which water is split off. The name was given by the German chemist Leopold Gmelin (1788-1853), who became famous with the "Handbook of Inorganic Chemistry". The esters of the so-called lower alcohols are often fragrant, flavor-intense, sweet-fruity liquids, which are also used for the production of perfumes and fruit essences. In winemaking, they are formed by the reaction of oxygen, acids and alcohol during the fermentation (so-called fermentation esters), taking them enzymes need. The esters form the fruity Aroma of a young wine and are mainly perceived by smell (secondary flavor). The most common ester in wine is Acetic acid ethyl ester (Ethyl acetate, ethyl acetate) from the reaction of acetic acid With ethanol, Another aromatic acetic acid compound is Acetic acid isoamyl, But also all other acids like tartaric acid. malic acid etc. form esters, but are far less odor intensive. During the bottle aging further esters are formed ( esterification ), which in extreme cases can also take decades. This also changes bouquet (Tertiary flavor) in the wine.

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