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Collective name for the over a hundred different organic compounds acids With alcohols, during 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-intensive, sweet fruit liquids, which are also used for the production of perfumes and fruit essences. In winemaking, they arise from the reaction of oxygen, acids and alcohol during the fermentation (so-called fermentation ester), taking it enzymes need. The esters form the fruity Aroma of a young wine and are mainly perceived by smell (secondary aroma). 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 they are far less odor intensive. During the bottle aging are further esters formed ( esterification ), which in extreme cases can take decades. This also changes bouquet (Tertiary aroma) in wine.

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