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Lexicon

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

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Acetic acid isoamyl ester

Pleasant-smelling ester (also amyl acetate, isoamyl acetate and isopentyl acetate) that occurs in all fermented beverages in varying amounts. In wine, the substance in higher concentrations causes an aroma of bananas and pears (therefore also called pear ether or pear oil). It is mainly found in cold fermented wines that have undergone carbonic maceration (carbonic acid maceration). The ester is possibly responsible for the typical varietal aroma of Pinotage. Due to its pleasant smell, the substance is used, for example, in the production of sweets, essences, fruit juices, artificial lemonade and liqueurs, as well as in perfume production and for perfuming shoe polishes. Another compound of acetic acid is acetic acid ethyl ester. See also under flavouring agents.
This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,007 Cross-references
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