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Acetic acid ethyl ester

Highly volatile, pleasant-smelling ester (also ethyl acetate or vinegar ester), which is found in most fruits and berries and in almost all alcoholic beverages The ester is formed during fermentation by reaction of acetic acid with ethanol and is the most common ester in wine. However, it can also be formed directly in the grapes by biochemical means, especially by wild yeasts, without the detour via acetic acid and ethanol. In young wine, acetic acid ethyl ester in combination with other chemical compounds determines the aroma. In small quantities this contributes positively to the fruity character, too large quantities cause the wine defects mice and uhuton. Another compound of acetic acid is acetic acid isoamyl ester. See also under aroma substances.

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