Acetic acid ethyl ester

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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 by wild yeasts in particular, without the diversions via acetic acid and ethanol. 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. Excessive amounts cause various wine defects such as mousiness and solvent taint. Another acetic acid compound is acetic acid isoamyl ester.

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