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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

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

A highly volatile, pleasant-smelling ester (also known as ethyl acetate or acetic ester), which is found in most fruits and berries as well as in almost all alcoholic beverages. The ester is formed during fermentation by the reaction of acetic acid with ethanol and is the most common type of ester found in wine. However, acetic acid ethyl ester can also be formed biochemically directly in the grapes without the diversions via acetic acid and ethanol, in particular by wild yeasts. In young wine, acetic acid ethyl ester in combination with other chemical compounds determines the flavour. In small quantities, this contributes positively to the fruity character of the wine, while excessive quantities cause the wine defects mousiness and euhuton. Another acetic acid compound is acetic acid isoamyl ester. See also under flavourings.

This page was last modified at 24 April, 2024 at 17:30.

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Thorsten Rahn

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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
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